Vegetable Rice Soup

Ingredients

1 tablespoon olive oil
2 medium yellow onions, sliced
1 carrot, shredded
2 celery stalks, thinly sliced
2 cans vegetable broth (14-1/2 ounces each)
2 cups water
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups cooked long grain rice

Directions

Heat olive oil in large saucepan.  Add onions; sauté about 5 minutes or until slightly browned.  Add carrot and celery; sauté about 3 minutes.  Add broth, water, Italian seasoning, salt and pepper.  Bring to a boil.  Reduce heat, cover and simmer 10 minutes or until carrots are tender.  Cook rice according to package directions. To serve, ladle soup into bowls; top each serving with 1/2 cup rice.  Makes 6 servings.

Per serving: About 154 cal, 3 g pro, 29 g carb, 3 g fat, 19% cal from fat, 0 mg chol, 795 mg sod, 2 g fiber.