Tomatoes and rice are a famous combination, and are complemented nicely in this soup by white beans, greens, and fresh basil. This hearty Tomato Rice Soup can be a meal all on its own, or serve it with a side of homemade, oil-free corn chips.Print
Above: These are some of the packaged tomato products that I like and use. Eden crushed tomatoes in the jar are organic and salt-free, and have a smooth, sweet taste (I’ve only found this at Whole Foods and healthy groceries). Pomi brand has a similar taste and contains only tomatoes and no salt (but is not labeled "organic"). The Muir Glen and 365 brands are organic and salt-free. Some are crushed, some are diced, some are chopped; it doesn’t really matter which you use in this recipe. The Pomi and Eden packages above hold about twice as much volume as a 15-ounce can of diced tomatoes, so no matter what brand and size you use, just be sure you're using around 25 to 30 ounces in total for this recipe.
Above: Some commonly used cooking greens. I use Swiss chard in this recipe, a green that has a naturally salty taste to it. But any of the above greens may be used. Chard and beet greens are more delicate than kale and collards greens, and so they cook a bit faster.