Ingredients:
1/3 cup olive oil
1 medium onion, chopped
1 stalk celery, chopped fine
1 stalk carrot, chopped fine
2 cloves garlic, chopped
2 1/2 pounds fresh tomatoes
8 cups water
1 teaspoon dried oregano
1 1/2 teaspoons salt
1 cup orzo or 3/4 cup rice
Add the olive oil to a large stock pot.
Heat the oil over medium and then add the chopped onion.
Saute the onions for about 10 minutes, or until the onions are soft and translucent.
Add the chopped celery and carrot and saute for another five minutes.
Reduce the heat to low and add the chopped tomatoes.
Cook the tomatoes with the pot uncovered for 30 minutes.
The tomatoes should begin to break apart.
Add the water, oregano, and salt and cover the pot.
Bring the soup to a boil on high heat and then simmer it on low for 30 minutes.
Add the orzo or rice and simmer the soup for another 20 minutes.
