Best Italian Vegetable Soup With Rice Recipes

ITALIAN VEGETABLE SOUP WITH RICE

Italian Vegetable Soup With Rice image

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

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

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

ITALIAN VEGETABLE RICE SOUP

Italian Vegetable Rice Soup image

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

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

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

ITALIAN ZUCCHINI SOUP

Italian Zucchini Soup image

This Italian zucchini soup recipe was given to me by my neighbor. Nice and simple, it's a good way to use a lot of your zucchini and other garden vegetables. It freezes well and is great to have on hand on a cold winter day. -Clara Mae Chambers, Superior, Nebraska

Provided by Taste of Home

Categories Dinner Lunch

Time 1h25m

Yield 2 quarts.

Number Of Ingredients 12

Ingredients

1 pound bulk Italian sausage
1 cup chopped onion
2 cups chopped celery
1 medium green pepper, chopped
2 to 4 tablespoons sugar
2 teaspoons salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
4 cups diced tomatoes, undrained
4 cups diced zucchini
Grated Parmesan cheese, optional

Steps:

In a Dutch oven, brown sausage with onion; drain excess fat. Add the next eight ingredients; cover and simmer 1 hour. Stir in zucchini and simmer 10 minutes. Sprinkle with cheese if desired.

Nutrition Facts : Calories 156 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 1046mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 8g protein.

QUICK ITALIAN RICE SOUP

Quick Italian Rice Soup image

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

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

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

ITALIAN VEGETABLE SOUP

Italian Vegetable Soup image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup extra-virgin olive oil
2 leeks (white and pale green parts only), chopped
2 garlic cloves, minced
6 zucchini, thinly sliced crosswise
2 (13 3/4-ounce) cans quartered artichoke hearts packed in water, drained
Salt and freshly ground black pepper
10 cups vegetable broth
1 tablespoon chopped fresh thyme leaves
4 ounces dried wide egg noodles
Freshly grated Parmesan

Steps:

Heat the oil in a heavy large pot over medium heat. Add the leeks and saute until translucent, about 8 minutes. Add the garlic and saute until tender, about 2 minutes. Stir in the zucchini and artichokes. Season the vegetables with salt and pepper. Saute until the zucchini are tender, about 10 minutes. Add the vegetable broth. Stir in the thyme and cook for 2 minutes. Cover the pot and bring the soup to a simmer. Decrease the heat to medium-low and simmer gently until the flavors develop, stirring occasionally, about 20 minutes. Increase the heat to medium-high. Add the noodles and cook until al dente, stirring constantly, about 5 minutes.
Ladle the soup into bowls. Sprinkle with Parmesan and serve.