Italian Rice Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Italian Rice Soup calories by ingredient
Introduction
Delicious low calorie recipe with amazing taste to satisfy your hunger Delicious low calorie recipe with amazing taste to satisfy your hungerNumber of Servings: 6
Ingredients
-
I cup uncooked white rice (Hinode is good)
2 large celery stalks
1 large yellow onion
2 tomatoes
1 bunch parsley
1 cup grated carrot (pre-grated package)
1 cup fresh green beans
1 cup fresh snow peas
4 cans of chicken broth
6 oz microplained parmesan cheese for topping
Directions
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.
