Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Heat olive oil in large saucepan or Dutch oven.
  2. Add onions; sauté about 5 minutes or until slightly browned.
  3. Add carrot and celery; saute about 3 minutes.
  4. Add broth, water, Italian seasoning, salt and pepper. Bring to a boil.
  5. Reduce heat, cover and simmer 10 minutes, or until carrots are tender.
  6. To serve, ladle soup in bowls; top each serving with ½ cup rice.
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