Rice And Tomato Soup

Preparation:

Preparation: Blanch the tomatoes in boiling water, peel and chop them. Thinly slice the onion and celery; finely chop the parsley. Fry the onion and celery in a saucepan with the garlic and oil, add the tomatoes, salt, cook for 5 minutes, add the broth and bring to the boil. Add the rice and cook it al dente; remove the garlic and remove from the heat. Serve the soup, sprinkled with chopped parsley.