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Rice and Endive Soup Recipe

1 c Uncooked rice 1 1/2 c Chopepd onions 2 Celery stalks, sliced 2 sm Carrots, peeled & cut into -- half moons 3 tb Olive oil 3 c Vegetable stock 10 Ripe plum tomatoes, chopped, -- or 28 oz can whole plum -- tomatoes, crushed 1 Head curly endive, chopped 1/2 c Chopped fresh parsley 1 1/2 tb Chopped fresh basil Salt & pepper Cook the rice. Meanwhile, saute the onions, celery & carrots in the olive oil till tender. Add the stock & tomatoes & endive. Simer for about 15 minutes. Stir in the cooked rice. Add parsley & basil. Season with salt & pepper to taste. Serve. "Sundays at Moosewood Restaurant Cookbook"

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