Tomato, Zucchini And Rice Soup - cooking recipe

Ingredients

1 tablespoon canola oil
2 garlic cloves, chopped
1 medium onion, chopped
1 (28 ounce) can stewed tomatoes
1 (10 ounce) can chicken broth or (10 ounce) can vegetable broth
plus 1 can water
1 1/2 teaspoons dried basil
1/4 teaspoon pepper
1/4 cup long grain rice
1 medium zucchini, shredded

Preparation

Heat oil in saucepan.
Add garlic and onions and cook and stir for 2 minutes.
Stir in tomatoes, broth, water, basil and pepper.
Bring to a boil; stir in rice.
Cover and simmer over low heat, about 20 minutes or until rice is cooked, stirring occasionally.
Stir in zucchini, heat through 1 minute.