Fish Soup with Tomatoes

This soup is easy, quick, light and very filling.  You can use any kind of white fish you'd like (I used tilapia), or completely leave it out and make it a vegetarian soup.  Serve it with some nice hot rolls and bread.  Enjoy!

Ingredients:

-1 Tbs extra virgin olive oil

-1 small onion, diced

-2 garlic cloves, minced

-1 (28 oz) can crushed tomatoes

-4 cups chicken broth

-1/2 cup uncooked rice

-2 (6 oz each) tilapia files, cut into chunks

-salt

-pepper

-2 tsp dried parsley leaves

Directions:

Heat oil in large saucepan.  Add the onion and garlic and saute for about 5 minutes.  Add tomatoes and broth.  Simmer for about 15 minutes.  Add the rice, cover and let it simmer for 15-20 minutes, or until rice is cooked through, stirring occasionally.  Add the fish, salt, pepper, and parsley.  Cook for 5 minutes.  Serve immediately.  Enjoy!