Tomato-Rice Soup, Italian Style - cooking recipe

Ingredients

2 tablespoons butter
1/2 cup onion, coarsely chopped
1/2 cup celery, coarsely chopped
1 quart tomato puree or (28 ounce) can ready-cut tomatoes
1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
1/2 teaspoon dried marjoram, crumbled
1/2 teaspoon dried basil, crumbled
2 teaspoons sugar
1/2 cup brown rice
salt and pepper, to taste
4 teaspoons grated parmesan cheese

Preparation

If using fresh tomatoes, use a food mill or press them through a colander. Set aside.
Melt butter in large sauce pan. Saute onion and celery until the onion is clear and celery is soft.
Combine tomato puree or ready-cut tomatoes, broth, and onion-celery mixture in blender. Blend until smooth. Push through a medium seive to remove any remaining celery strings. Pour back into sauce pan. Add seasonings and uncooked rice. Simmer for 1 to 1-1/2 hours until rice is tender and soup has thickened somewhat.
NOTE: if using white rice, reduce cooking time to 20-30 minutes.
Serve garnished with parmesan cheese.