Carrot and Onion Soup

Your favorite olive oil
2 large onions, thinly sliced
5 large carrots, chopped
1/2 cup of rice
3 cups of vegetable broth
Salt, to taste
Freshly ground black pepper, to taste
4 slices of your favorite bread, diced and toasted
Fresh oregano, chopped

Heat the oil in a large saucepan or Dutch oven. Add the onions and the carrots and saute for a few minutes.

Add the rice and the broth.

Allow the soup to cook over low heart for 30 minutes, stir from time-to-time, adding more broth if necessary.

Puree the soup.

Place the croutons in a bowl, drizzle with some olive oil, and sprinkle with the chopped oregano.

Sprinkle each serving with some croutons.