Title: Tomato-Rice Soup with Pesto
Categories: Soup Eat Rice Vegetarian Lowfat
Yield: 6 Servings

5	lg	Tomatoes
12		Cloves garlic
8	c	Nonfat veg chicken broth; low sod, or
		; veggie broth
2	c	Diced white onion
1	ts	Dried oregano
1/4	ts	Black pepper
1		Bay leaf
1/2	c	Sushi rice
1	ts	Tomato paste
1	c	Packed fresh basil leaves
5	tb	Mellow barley miso
1	ts	Tahini
1	ts	Mirin wine; chinese cooking
		Fresh basil leaves; for garnish

A paste of miso, garlic and basil adds a true pesto flavor to this unforgettable soup. Unlike traditional pestos, this miso-based version has no added fat, so eat all the soup you like without any guilt.

1. Core tomatoes then cut in half crosswise and squeeze to remove seeds. Chop tomatoes coarsely and set aside.

2. Slice 9 cloves of garlic and set the remaining 3 cloves aside. In a 3-quart saucepan, combine the sliced garlic, stock, onion, oregano, pepper and bay leaf. Bring to a boil, then reduce heat to a simmer and cook, covered, for 20 minutes. Add rice, tomatoes and tomato paste to the soup. Cook, stirring occasionally, 20 to 25 minutes or until rice is tender.

3. Meanwhile, drop the remaining garlic into the bowl of a food processor while the motor is running. When garlic is minced, add the basil and pulse until finely chopped. Add miso, tahini and mirin. Blend well. Whisk about 1/2 cup of the hot soup into the basil/miso mixture until smooth. Stir this back into the soup and reheat, but don't boil.

PREP TIME: 15 minutes COOKING TIME: 50 minutes

Serves 6

Recipes by Mary Taylor, author of New Vegetarian Classics: Entrees and New Vegetarian Classics: Soups (Crossing Press). She lives in Boulder, Colo.

NOTES : Cal 151.4 Fat 2g Carb 27.1g Fib 3.7g Pro 29.3g Sod 1104mg CFF 7.4% Posted to MM-Recipes Digest V4 #6

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