Green Pepper-And-Tomato Soup
| Yield: | 4 Servings |
| Categories: | Soups, Vegetables |
| 2 | lg | Garlic cloves; peeled |
| 1 | ts | Salt |
| 1 | tb | Chopped basil |
| 2 | tb | Chopped parsley |
| 1/4 | ts | Dried thyme |
| 2 | ts | Sweet paprika |
| 1 | tb | Tomato paste |
| 2 | tb | Fruity olive oil |
| 2 | Bay leaves | |
| 1 | lg | Onion; cut in 6ths and sliced thinly crosswise |
| 1 | pn | Saffron threads (generous) |
| 2 | lb | Ripe tomatoes; peeled, seeded and chopped, juice reserved |
| 2 | md | Green bell peppers chopped into small squares |
| 6 | c | Water |
| 1/3 | c | White rice |
| Freshly ground pepper | ||
| Chopped basil; for garnish =OR=- Chopped Parsley | ||
| Fresh grated Parmesan cheese |
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