Basil Rice Soup
2 tablespoons olive oil or vegetable oil
2 cloves garlic, finely chopped
2 medium stalks celery, chopped
1 medium onion, chopped
1 medium carrot, chopped
1/4 cup chopped fresh basil leaves
3/4 cup uncooked regular long grain rice
2 medium tomatoes, chopped
4 cups vegetable broth
1 cup water
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Romano cheese
Heat oil in dutch oven over medium-low heat. Cover and cook garlic, celery, onion, carrot and basil in oil 10 minutes, stirring occasionally.
Stir in rice and tomatoes. Cook uncovered over medium heat 5 minutes, stirring occasionally.
Stir in remaining ingredients except cheese. Heat to boiling; reduce heat.
Cover and simmer about 20 minutes or until rice is tender. Top each serving with cheese.