Ingredients:
1/2 cup Minute Rice, uncooked
2 medium carrots, peeled, chopped
1 medium onions, chopped
2 stalks celery, chopped
1 -2 garlic cloves, minced
2 tablespoons olive oil
2 1/4 cups chicken broth ( I use homemade stuff, but canned is fine, try using low sodium)
2 cups water
4 -4 1/2 cups fresh broccoli, cut into 3-inch lengths ( About 2 small bunches of broccoli)
2 cups skim milk
1/4 cup grated parmesan cheese ( the lower fat shaker stuff is fine)
salt and pepper ( to taste) (optional)
Directions:
Heat oil in a large pot over medium heat. Add carrots, onion, garlic and celery.
Add chicken broth and water. Bring to a boil.
Stir in broccoli and rice and reduce heat to medium low. Simmer 10-15 minutes or until veggies are tender. Stir frequently.
Take small batches of soup and put in a food processor or blender. Blend until pureed. Return all blended soup back to pot. Add salt and pepper if you’re going to.
Add milk and cheese and cook until heated through.
Servings: 8
Time preparation: 15 min.
Time total: 55 min.