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Herbed Tomato & Rice Soup
- ½ cup basmati rice
- 1 litre fat-free chicken stock
- 1 × 800 g can chopped tomatoes
- ½ cup tomato paste
- 1 tablespoon dried basil
- pinch of dried rosemary
- 2 teaspoons crushed garlic
- 1 tablespoon Tuscan seasoning (e.g. McCormick's)
- salt and freshly ground black pepper
Cook rice on stovetop or microwave. Set aside.
Combine remaining ingredients in a large saucepan, partially cover and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally.
Add rice and continue to cook for 5 minutes. Season to taste with salt and pepper.
Serves 4
Perserve: Kilojoules: 644 Calories: 154
Fat: 0.9 g Saturated fat: 0.1 g Fibre: 4.5 g
Carbohydrate: 31 g Protein: 4.7 g
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