Italian Vegetable Soup With Rice Recipe

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Ingredients:

Serving

3 tbsp olive oil
1 large yellow onion, peeled and diced
2 celery ribs, sliced
6 carrots, peeled and sliced
4 garlic cloves, minced
2 (16 oz) cans diced tomatoes
1 (28 oz) can crushed tomatoes
12 cups vegetable stock
4 cups tomato juice
1 (16 oz) can chickpeas, drained and rinsed
1 (16 oz) 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 tsp balsamic vinegar
salt
pepper

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	950.09 Kcal (3978 kJ)
Calories from fat	41.81 Kcal
		% Daily Value*
Total Fat	4.65g	7%
Sodium	37238.57mg	1552%
Potassium	376.38mg	8%
Total Carbs	183.31g	61%
Sugars	5.64g	23%
Dietary Fiber	1.97g	8%
Protein	2.53g	5%
Vitamin C	19.7mg	33%
Vitamin A	0.3mg	10%
Iron	0.5mg	3%
Calcium	32.3mg	3%

Amount Per 100 g
Calories	238.74 Kcal (1000 kJ)
Calories from fat	10.51 Kcal
		% Daily Value*
Total Fat	1.17g	7%
Sodium	9357.5mg	1552%
Potassium	94.58mg	8%
Total Carbs	46.06g	61%
Sugars	1.42g	23%
Dietary Fiber	0.5g	8%
Protein	0.64g	5%
Vitamin C	5mg	33%
Vitamin A	0.1mg	10%
Iron	0.1mg	3%
Calcium	8.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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