Corned Beef and Cabbage Soup

St. Paddy’s Day cuisine can include more than just corned beef and cabbage….not that there’s anything wrong with corned beef and cabbage (we love it)! But if you don’t have the time, here is a great recipe that you can cook in no time for your St. Paddy’s Day post-celebration.INGREDIENTS2 tablespoons EVOO (extra-virgin olive oil)1 large onion, halved and sliced4 ribs celery with leafy tops, thinly sliced crosswise3 carrots, shredded1 bay leaf1 small head savoy cabbage, quartered, cored and shreddedSalt and pepperOne 12-ounce bottle beerOne 32-ounce container chicken brothOne 28-ounce can diced tomato2 Tablespoons Worchestershire sauce1 1/2 pounds chopped corned beef3/4 cup white ricePumperknickel or rye bread and butter to pass around the tablePREPARATIONIn a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the onion, celery, carrots and bay leaf and cook for 3 minutes. Add the cabbage by the handful, season with salt and pepper and cook until wilted, about 2 minutes. Add the cabbage by the handful, season with salt and pepper and cook until wilted, about 2 minutes. Add the beer and boil until reduced, 1 minute. Stir in the chicken broth, tomatoes and the 2 tablespoons Worcestershire sauce. Add the corned beef and rice. Bring the stoup to a boil, then simmer until the rice is tender, about 15 minutes.Season with salt, pepper and more Worcestershire sauce; serve the stoup in shallow bowls. Pass the bread and butter around the table.