Tomato Rice Stewish Soup

(say that five times fast)

2-4 T oil
1 onion, diced
2 stalks celery, diced
2 carrots, diced
2 cans diced tomatoes (or fresh equivalent)
1/2 c rice
4-6 c veggie stock
2 T basil
Salt & pepper to taste
Parsley to garnish (opt)

In a pot, heat the oil at medium, add the onion/celery/carrots and sauté until onions are translucent, stirring.

Add the rest, bring to a boil, lower heat and simmer for 90 minutes, stirring occasionally.

Can also add 1/2 c lentils for the last 30 minutes of cooking time.