Hearty Salmon and Wild Rice Soup in a Hurry

🧂 Ingredients

• 2 tablespoons olive oil
• 1 small onion

  chopped
• 4 garlic cloves

  minced
• 2 medium carrots

  chopped
• 2 medium stalks celery

  chopped
• 1 28-ounce can diced tomatoes, undrained
• 2 15-ounce cans low sodium and low fat chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon coarse ground pepper
• ¼ cup chopped fresh basil

  plus more for serving
• 10 oz 5-ounce EZ-Open cans Chicken of the Sea® Pink Salmon, drained
• 2 cups Minute® Ready to Serve Brown and Wild Rice
• 2 cups broccoli florets
• ⅓ cup grated Parmesan cheese

Instructions

• 1 In a large saucepan, heat the olive oil over medium-high heat. Add the onion,
  carrot, and celery and cook, stirring frequently, until just tender, 5 to 7
  minutes. Add the garlic and cook, stirring constantly, until fragrant, 30
  seconds.
• 2 Add the diced tomatoes, broth, oregano, pepper, and basil, and bring to a boil.
• 3 Reduce the heat and let simmer for 10 minutes.
• 4 Add the salmon, rice, and broccoli; stir; Cook for 5 minutes.
• 5 To serve, ladle the soup into bowls and top each with 1 tablespoon Parmesan and
  chopped fresh basil.

Nutrition Info