Italian Vegetable Soup With Rice Recipes

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 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 CHICKEN RICE SOUP

Italian Chicken Rice Soup image

"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

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

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 VEGETABLE SOUP

Italian Vegetable Soup image

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

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)

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

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