This is a good and simple soup to put together. You can use any greens that you have on hand. Serve with pita toasts (page 272).
Heat soup pot to medium heat and add oil or vegetable broth. Toss in onions, garlic, carrots, celery, jalapeño and parsley. When onions become tender, add rice and cook, stirring frequently, until fragrant. Stir in tomato paste until well blended. Add vegetable broth or water, Deb’s seasoning, and tomatoes and bring to a boil. Simmer with cover, until rice is almost tender (about 25 minutes for white rice and about 45 minutes for brown rice). Drop greens into soup pot. Pour in red wine vinegar and add Tabasco®, red pepper flakes and salt. Cook until greens are tender (about 10 minutes). Taste for seasonings and add freshly ground pepper. Serve.
Roma tomatoes are less sweet and have a full-bodied tomato flavor. They work well for soups and sauces.