Italian Vegetable Soup With Rice
- Ready In:
- 2hrs
- Ingredients:
- 20
- Serves:
-
12
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
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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