1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1 teaspoon olive oil
8 cups diced plum tomatoes
1 cup cooked quick-cooking rice
1 cup reduced-fat chicken broth
1/4 cup fresh parsley or 1 tablespoon dried
1 tablespoon fresh basil or 1 teaspoon dried
1 teaspoon fresh thyme or 1/2 teaspoon dried
1 clove garlic, minced
1 strip (1/2" x 1") orange peel

Preparation Instructions:

In a 4 quart pot, combine onions, celery, carrots, and oil. cover pot and cook over medium-low heat for 10 minutes, stirring often to prevent sticking.

Process tomatoes in a blender or food processor until smooth. Press through a coarse sieve. Add to pot, and bring to a boil over medium heat. Reduce heat to medium-low, partially cover pot, and simmer for 20 minutes.

Add rice and broth. Partially cover and simmer until thick, about 20 minutes.

Mince parsley, basil, thyme, garlic, and orange peel. Ladle soup into individual bowls. Stir a generous spoonful of minced herbs into each bowl. Serve 6.