Heat the oil in a large soup pot and sauté the garlic and onion for 5 minutes. Add all remaining ingredients except the rice, parsley and grated lemon rind. Cover and bring to a boil. Reduce the flame and simmer for 15 minutes. Add the rice, cover and cook another 20 minutes until the rice is tender. Turn the flame off. Remove and discard the bay leaves. Stir in the parsley and grated lemon rind. Ladle the soup into individual serving bowls and serve.
4g fat (25% calories from fat),