Summary

Ingredients

• 3 medium pointed peppers, red
• 3 cans tomato (s), peeled
• 200 ml tomato (s), passed
• 1 bunch spring onion (s)
• 2 small onions
• 2 tablespoon salt
• 2 tablespoon herbs Provence
• some olive oil
• 1 packet rice
• 1 tablespoon pepper
• 1 small chilli pepper (s), dried
• some water
• Parmesan

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Instructions

1. Wash the peppers, spring onions and onions. Dice the peppers and onions and cut the spring onions into small slices.
2. Then fry everything briefly in a pan in a little olive oil, add salt, pepper and herbs and pour the pureed tomatoes on top, bring to the boil for about 5 minutes, then add the peeled tomatoes and the crumbled chilli pepper. Fill the pot with water so that it is about 2/3 full. (I use my 3.5 liter pot for soups). Mix everything well and then cook on the highest setting for 20 minutes.
3. Puree the soup and then add the rice. Now cook the soup for 5 minutes on the highest setting and then simmer for about 10 minutes. Try it at this point and, if necessary, add salt, pepper and herbs.
4. The soup is ready when the rice is still slightly crunchy. Sprinkle some grated parmesan over the top before serving.