Italian Vegetable Rice Soup Recipes

GARDEN VEGETABLE RICE SOUP

"Cooking with vegetables seems quick and healthy. This meatless soup makes a great dinner with a salad or slice of bread." Jennifer Black - San Jose, California

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Garden Vegetable Rice Soup image

Steps:

In a large saucepan, cook garlic in oil for 1 minute. Stir in rice; cook and stir for 1 minute. Add the broth, peppers, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in zucchini and tomatoes; cook for 3 minutes. Cool. Transfer to freezer containers. May be frozen for up to 3 months., To serve immediately, cook soup 3-5 minutes longer or until zucchini is tender., To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

Nutrition Facts : Calories 87 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 753mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

Ingredients

1-1/2 teaspoons minced garlic
2 tablespoons olive oil
1/4 cup uncooked long grain rice
2 cans (14-1/2 ounces each) chicken broth
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/2 cup thinly sliced fresh carrots
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
Dash pepper
2 medium zucchini, sliced
6 plum tomatoes, chopped

ITALIAN VEGETABLE SOUP

Laced with a splash of wine, this hearty soup is packed with garden-fresh nutrition and veggies! Leafy escarole adds color and plenty of vitamin A. You could substitute spinach or kale for the escarole if you wish. Lea Reiter - Thousand Oaks, CA

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 14

Italian Vegetable Soup image

Steps:

In a Dutch oven, saute the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring to a boil. Stir in pasta., Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking.

Nutrition Facts : Calories 164 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 426mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

Ingredients

2 celery ribs, sliced
1 medium onion, chopped
1 medium carrot, halved and sliced
1 tablespoon olive oil
2 cups water
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup Marsala wine or additional reduced-sodium chicken broth
1 teaspoon each dried basil, marjoram, oregano and thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked bow tie pasta
6 cups torn escarole (about 1 small head)

ITALIAN VEGETABLE SOUP WITH RICE

I borrowed this recipe from The New England Soup Factory Cookbook. This is my new favorite vegetable soup and I'm sure you'll feel the same way after you try it.

Provided by Lateshow9

Categories Lunch/Snacks

Time 2h

Yield 12 serving(s)

Number Of Ingredients 20

Italian Vegetable Soup With Rice image

Steps:

Heat a large pot over medium-high heat. Add the olive oil, onion, celery, carrots, and garlic. Saute for 7 minutes, stirring frequently.
Add diced tomatoes, crushed tomatoes, stock, tomato juice, chickpeas, kidney beans, and bay leaves. Bring to a boil, reduce heat, and simmer for 30 minutes.
Add zucchini, squash, and rice. Return to a boil, reduce heat and simmer an additional 15 minutes.
Add the peas, basil, balsamic vinegar, salt and pepper and cook until thoroughly heated. Remove the bay leaves before serving.

Nutrition Facts : Calories 210.5, Fat 4.6, SaturatedFat 0.6, Sodium 786.6, Carbohydrate 38.3, Fiber 7.9, Sugar 12.5, Protein 7.5

Ingredients

3 tablespoons olive oil
1 large yellow onion, peeled and diced
2 celery ribs, sliced
6 carrots, peeled and sliced
4 garlic cloves, minced
2 (16 ounce) cans diced tomatoes
1 (28 ounce) can crushed tomatoes
12 cups vegetable stock
4 cups tomato juice
1 (16 ounce) can chickpeas, drained and rinsed
1 (16 ounce) can kidney beans, drained and rinsed
2 bay leaves
2 zucchini, diced
2 summer squash, diced
1/3 cup white rice, uncooked
1/2 cup frozen peas
1/2 bunch fresh basil, roughly chopped
2 teaspoons balsamic vinegar
salt
pepper

QUICK ITALIAN RICE SOUP

A quick and simple soup full of veggies and protein to fill anyone's appetite!

Provided by Arizona Desert Flower

Categories Trusted Brands: Recipes and Tips Knorr®

Time 30m

Yield 8

Number Of Ingredients 8

Quick Italian Rice Soup image

Steps:

In a large pot over medium high heat, cook ground beef and onions, breaking up larger ground beef pieces, until beef is thoroughly cooked and no longer pink. Drain off fat.
Stir in tomatoes, beans, and broth; bring to a simmer over medium-high heat. When mixture begins to bubble, add vegetables and rice. Allow to come back to a simmer; reduce heat to medium for a gentle simmer.
Cook until rice is tender and vegetables are warmed through, about 8 minutes.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 29.6 g, Cholesterol 35.5 mg, Fat 8.9 g, Fiber 4.6 g, Protein 19.8 g, SaturatedFat 3.2 g, Sodium 389.2 mg, Sugar 2.5 g

Ingredients

1 pound ground beef
½ cup chopped onion
1 (14.5 ounce) can no salt-added diced tomatoes with Italian herbs
1 (15 ounce) can low-sodium Great Northern beans
2 (32 ounce) cartons reduced-sodium beef broth
1 (12 ounce) package frozen mixed vegetables
1 teaspoon dried oregano
1 (5.5 ounce) package Knorr® Rice Sides™ - Beef

ITALIAN VEGETABLE RICE SOUP

Make and share this Italian Vegetable Rice Soup recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Italian Vegetable Rice Soup image

Steps:

In a large covered saucepan, bring broth to a boil. Stir in carrots, zucchini, bens and rice.
Cook until vegetables are crisp-tender, about 5 minutes.
Ladle soup into bowls and sprinkle with Parmesan and basil.

Nutrition Facts : Calories 294.6, Fat 4.7, SaturatedFat 1.9, Cholesterol 5.5, Sodium 1244.5, Carbohydrate 43.1, Fiber 7.6, Sugar 3.8, Protein 19.5

Ingredients

48 ounces chicken broth
2 carrots, peeled and diced
1 medium zucchini, diced
1 (15 ounce) can great northern beans, undrained
1 cup quick-cooking rice
1/4 cup grated parmesan cheese
2 teaspoons slivered fresh basil

ITALIAN VEGETABLE SOUP

Warm up your week with this good-for-you vegetable soup that's easy to freeze ahead

Provided by Good Food team

Categories Dinner, Soup

Time 1h10m

Number Of Ingredients 15

Italian vegetable soup image

Steps:

Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you're freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.

Nutrition Facts : Calories 215 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.06 milligram of sodium

Ingredients

2 each of onions and carrots, chopped
4 sticks celery, chopped
1 tbsp olive oil
2 tbsp sugar
4 garlic cloves, crushed
2 tbsp tomato purée
2 bay leaves
few sprigs thyme
3 courgettes, chopped
400g can butter beans, drained
400g can chopped tomatoes
1.2l vegetable stock
100g parmesan or vegetarian equivalent, grated
140g small pasta shapes
small bunch basil, shredded

ITALIAN CHICKEN RICE SOUP

"I created this soup so my family and I could enjoy a satisfying sit-down meal on busy nights," writes Wendy Sorensen from Logan, Utah. "It's ready in no time but tastes like it simmered all day. Try adding fresh zucchini or using leftover turkey instead of chicken."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 7

Italian Chicken Rice Soup image

Steps:

In a Dutch oven, combine the broth, spaghetti sauce, chicken, parsley and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in rice and sugar. Simmer, uncovered, for 10 minutes or until heated through.

Nutrition Facts : Calories 143 calories, Fat 2g fat (0 saturated fat), Cholesterol 19mg cholesterol, Sodium 898mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 1g fiber), Protein 10g protein.

Ingredients

1 can (49-1/2 ounces) chicken broth
1 jar (26 ounces) meatless spaghetti sauce
1-1/2 cups cubed cooked chicken
2 tablespoons minced fresh parsley
1/2 to 1 teaspoon dried thyme
3 cups cooked rice
1 teaspoon sugar

More about "italian vegetable rice soup recipes"

SIMPLE VEGETABLE RICE SOUP - THE SCHMIDTY WIFE

Web Feb 19, 2019 4 cups water 1/2 cup rice 1 tablespoon dried parsley Instructions In a large pot heat olive oil over medium-high heat until hot …
From theschmidtywife.com
4.5/5 (151)
Total Time 30 mins
Category Soup
Calories 131 per serving

In a large pot heat olive oil over medium-high heat until hot and shimmering. Add onion, carrots, and celery. Cook 3-4 minutes stirring occasionally until tender and translucent.
At a roiling boil add the rice and parsley. Cover, reduce to medium heat and cook for 15 minutes or until the rice is tender. Serve immediately.

Italian Vegetable Rice Soup Recipes

GARDEN VEGETABLE RICE SOUP

"Cooking with vegetables seems quick and healthy. This meatless soup makes a great dinner with a salad or slice of bread." Jennifer Black - San Jose, California

ITALIAN VEGETABLE SOUP

Laced with a splash of wine, this hearty soup is packed with garden-fresh nutrition and veggies! Leafy escarole adds color and plenty of vitamin A. You could substitute spinach or kale for the escarole if you wish. Lea Reiter - Thousand Oaks, CA

ITALIAN VEGETABLE SOUP WITH RICE

I borrowed this recipe from The New England Soup Factory Cookbook. This is my new favorite vegetable soup and I'm sure you'll feel the same way after you try it.

QUICK ITALIAN RICE SOUP

A quick and simple soup full of veggies and protein to fill anyone's appetite!

ITALIAN VEGETABLE RICE SOUP

Make and share this Italian Vegetable Rice Soup recipe from Food.com.

ITALIAN VEGETABLE SOUP

Warm up your week with this good-for-you vegetable soup that's easy to freeze ahead

ITALIAN CHICKEN RICE SOUP

"I created this soup so my family and I could enjoy a satisfying sit-down meal on busy nights," writes Wendy Sorensen from Logan, Utah. "It's ready in no time but tastes like it simmered all day. Try adding fresh zucchini or using leftover turkey instead of chicken."

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