Vegan Tomato-Rice Soup

White or brown rice
Tomato paste
Vegetable stock or water
Fresh or canned tomatoes
Garlic
Onions
Celery
Parsley
Carrots
Olive oil
Collard greens
Red wine

Preparation
1. Cook a few cloves of chopped garlic with chopped onion, celery, parsley and carrot in abundant olive oil until the onion is translucent.
2. Add 1⁄2 cup white or brown rice and cook, stirring, until fragrant, then add a bit of tomato paste; stir.
3. Add 4 cups vegetable stock or water and 2 cups of chopped fresh or canned tomatoes; bring to a boil and simmer until the rice is half-tender, about 10 minutes for white rice, 25 for brown.
4. Add a cup of chopped collard greens and a little red wine and cook until the greens are tender, just a few minutes. Serve.