Triple Red Soup with Garlic Rosemary Toasted Cheese
This was a delicious soup and wonderfully paired with toasted cheese on Rosemary Garlic bread from Great Harvest Bread.
Here is the yummy recipe:
1 red pepper, seeded and chopped
1 garlic clove, crushed
2 tbsp olive oil
1 can (15 oz) chopped tomatoes
4 cups chicken stock (or other stock if you’d like a vegetarian soup)
2 tbsp long grain rice
2 tbsp Worcestershire sauce
1 cup red kidney beans
1 tsp dried oregano
1 tsp sugar
salt and pepper to taste
fresh parsley chopped for garnish
1. In a large sauce pan over medium heat, saute pepper, garlic and oil. Turn to low, cover and cook for 5 minutes.
2. Add the rest of the ingredients and bring to a boil. Once boiling, turn down to low, cover and simmer for 15 more minutes.
3. Serve hot with toasted cheese 🙂