1. Place all of the ingredients in a 4-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for about 1 hour, or until the vegetables and rice are tender. You may need to add water to keep the soup at the desired consistency.
2. Remove and discard the bay leaves.
3. Ladle the hot soup into individual bowls, and serve immediately.
Wine Pairing(s)
Gruet 'Methode Champenoise' Blanc de Blancs
David Bruce Pinot Noir 'Santa Lucia Highlands'
Tisdale Merlot
Alba Liza Tempranillo-Garnacha
Te Kairanga 'Runholder' Pinot Noir
Palacios Remondo 'Propiedad H Remondo'
Fetzer 'Barrel Select' Merlot
Uccelliera Brunello di Montalcino
Gloria de Ostatu Rioja
Barone Ricasoli Formulae
Calories From Fat 2 Protein 1 Carbohydrates 10 Calories 44
Dietary Fiber 2 Calcium 31 Sodium 10 Vitamin A 671
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