Italian Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
I cup uncooked white rice (Hinode is good)2 large celery stalks1 large yellow onion2 tomatoes1 bunch parsley1 cup grated carrot (pre-grated package)1 cup fresh green beans1 cup fresh snow peas4 cans of chicken broth6 oz microplained parmesan cheese for topping
Cook 1 cup rice on stovetop on in rice cooker and reserve for later.
slice 2 celery stalks into half inch slices, chop 1 large yellow onion into 2 inch pieces, chop 2 tomatoes into 1 inch pieces, remove parsley leaves from 1/2-1 bunch of Italian parsley, use one cup of pre-grated packaged carrots, 1 cup of fresh green beans remove tips (standing on end in measuring cup) 1 cup of snow peas (remove tips) put all ingredients into soup pot with 4 cans of chicken broth, bring to a boil, turn heat down to a low rolling boil for 30 minutes until all vegetables are very soft and their flavors are integrated into the broth. serve 1 cup soup over 1/6th of rice and top with one ounce of microplaned parmesan cheese. (white rice can be substituted for brown rice or pastina stars) If extra protien is desired stir in raw scrambled egg into hot broth immediately before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user SEAOPDET2006.
slice 2 celery stalks into half inch slices, chop 1 large yellow onion into 2 inch pieces, chop 2 tomatoes into 1 inch pieces, remove parsley leaves from 1/2-1 bunch of Italian parsley, use one cup of pre-grated packaged carrots, 1 cup of fresh green beans remove tips (standing on end in measuring cup) 1 cup of snow peas (remove tips) put all ingredients into soup pot with 4 cans of chicken broth, bring to a boil, turn heat down to a low rolling boil for 30 minutes until all vegetables are very soft and their flavors are integrated into the broth. serve 1 cup soup over 1/6th of rice and top with one ounce of microplaned parmesan cheese. (white rice can be substituted for brown rice or pastina stars) If extra protien is desired stir in raw scrambled egg into hot broth immediately before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user SEAOPDET2006.
Nutritional Info Amount Per Serving
- Calories: 204.3
- Total Fat: 9.0 g
- Cholesterol: 23.4 mg
- Sodium: 756.8 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 2.7 g
- Protein: 14.5 g