Italian Vegetable Soup With Rice |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 12 |
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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. 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:
1. Heat a large pot over medium-high heat. Add the olive oil, onion, celery, carrots, and garlic. Saute for 7 minutes, stirring frequently.
2. 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.
3. Add zucchini, squash, and rice. Return to a boil, reduce heat and simmer an additional 15 minutes.
4. Add the peas, basil, balsamic vinegar, salt and pepper and cook until thoroughly heated. Remove the bay leaves before serving.
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