Italian Vegetable Rice Soup Recipes
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
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 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
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.
ITALIAN RICE AND VEGGIE SUPPER
Bring the fabulous flavors of Italy to your dinner table with this hearty rice and vegetable dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan or Dutch oven over medium-high heat until hot. Add carrots, onion and celery; cook and stir 3 minutes. Add zucchini; cook and stir 2 minutes.
- Stir in all remaining ingredients. Bring to a boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until vegetables are tender and liquid is absorbed, stirring occasionally.
Nutrition Facts : Calories 290, Carbohydrate 55 g, Cholesterol 0 mg, Fat 1/2, Fiber 7 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 640 mg, Sugar 7 g
ITALIAN VEGETABLE SOUP
Makes a lot and is very, very good.
Provided by Jackie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
- Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.
Nutrition Facts : Calories 440.7 calories, Carbohydrate 52.5 g, Cholesterol 48.4 mg, Fat 16.6 g, Fiber 13.3 g, Protein 22.4 g, SaturatedFat 6.4 g, Sodium 1295 mg, Sugar 9 g
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
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
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
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
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