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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
2hrs
Ingredients:
20
Serves:
12
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes