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Ingredients40 m servings 287
Original recipe yields 4 servings
- Heat olive oil in a Dutch oven or heavy stockpot over medium heat; cook and stir onion and celery until tender, about 10 minutes. Add broth, potatoes, stewed tomatoes, thyme, salt, and pepper; bring to a boil. Mix vegetables and rice into broth mixture and simmer for 20 minutes.
Per Serving: 287 calories; 5.2 54.5 8.8 0 1186 Full nutrition
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