Recipe Tomato Rice Soup (Soup)

Required Ingredients:

• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 2 stalks celery, chopped
• 1 large carrot, finely chopped
• 1/2 cup uncooked long-grain rice
• 1 (29 ounce) can diced tomatoes
• 2 cups chicken broth
• salt and pepper to taste
• 3/4 pound scallops
• 1/4 cup chopped fresh basil

Preparing/Cooking:

• Heat oil in a large saucepan over medium heat.
• Add the onion, celery, and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes.
• Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes.
• Stir in undrained tomatoes, chicken broth, and salt and pepper.
• Bring to a boil.
• Reduce heat, cover, and simmer for 15 minutes.
• Rinse the scallops, and if large cut scallops in half.
• Stir the scallops into soup, and cover.
• Continue to simmer until the rice is tender and the scallops are opaque, approximately 5 to 10 minutes.
• Season to taste with salt and pepper.
• Stir in the basil, and serve.

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