Description
This garden vegetable rice soup is hearty and delicious. It is a simple way to use up ingredients from the fridge, pantry and garden and create a yummy meal in one pot.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 to 2 carrots, peeled and sliced thin
- 1 cup green bell pepper
- 1 cup red bell pepper
- 1 cup yellow onion, diced
- 1 small zucchini, diced
- 2 celery stalks, diced
- 1 cup of chopped baby spinach, stems removed
- 2 garlic cloves, minced
- 1/4 teaspoon fresh oregano
- 1/4 teaspoon fresh thyme
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 bay leaf
- 15 ounce can of tomato sauce
- 1 (32 ounce) vegetable stock + additional stock if needed
- 15 ounce cannellini beans, drained and rinsed
- 14 ounce can fire roasted tomato, not drained-use the juices from the can too
- 1/2 cup of jasmine rice, uncooked
Instructions
- Start by adding the olive oil to a dutch oven on medium heat. Once the olive oil is hot, add in the carrot, bell peppers, celery, onion, zucchini, and salt and pepper. Stir and cover. Cook for 6 minutes, checking half way through and stirring.
- Uncover and add garlic, oregano, thyme, red pepper and bay leaf and cook for 60 seconds. Stir in the spinach. Pour in fire roasted tomatoes and cannellini beans.
- Pour in the vegetable stock and tomato sauce. Cover and reduce heat to medium low. Cook for 20 minutes.
- While the soup in simmering, rinse the rice in a colander to remove extra starches.
- Add the rice into the soup and stir. Cover and reduce the heat to low. Cook on low heat for 25 minutes, without removing the lid. Uncover and remove the bay leaf. Remove the soup pot from the heat.
- Serve and enjoy! Optional: Top with additional parmesan cheese and homemade soup croutons.
Notes
- Make sure the pot you are using has a tight fitting lid.
- Follow the rice instructions closely and don't undercook or overcook.
- Don't allow this soup to simmer on the stove after it's finished or the rice will continue to swell. If you want to simmer for longer, cook the rice on the side and add when serving.
- If it looks like you need a bit more broth, just pour in a bit of additional warmed vegetable stock at the end of cooking.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: soup
- Method: stovetop
- Cuisine: american