What I had:
2-3 T extra virgin olive oil
1 medium onion, diced (about 1/2")
2 medium carrots, chopped (about 1/2" rounds)
2 celery stalks, cut on bias (about 1/4")
1 small fennel, diced (about 1/4")
1/2 t dried oregano
1 15oz can of whole tomatoes with juices
(I used half of a San Marzano can), diced
1/2 C short grain brown rice, rinsed
1 veggie bouillon, (no salt added)
1 1" piece of kombu
6 C water (or if using veg stock, omit the bouillon)
a handful of parsley, roughly chopped
Parmigiano Reggiano, shaved or grated
Sea salt, to taste
How I made it:
1. Heat oil in a saucepan over medium heat. Add onions and a pinch of salt and cook for 5 minutes until tender. Add carrots, celery and oregano and cook for 5-7 more minutes until very fragrant and tender.
2. Add tomatoes with juices and then add rice. Let cook and simmer together for a few minutes just to let the flavors get acquainted. Add bouillon and water and partially cover. Cook for about 30-40 minutes until the rice is done and soup is a bit thicker in texture.
3. To serve, ladle soup into bowls and top with shaved Parmigiano and parsley. Serve with some country bread. (Of course not all that bread in pic above was for me!)
4. Enjoy, enjoy!