Vegetable Soup With Rice
A hearty vegetable soup with rice, combining fresh tomatoes, carrots, zucchini, green beans, and savory pancetta in a flavorful broth. This comforting dish suits vegetarians if pancetta is omitted, and is perfect for a nourishing, satisfying meal packed with vitamins and rich flavors.
Ingredients
- 1 c. dried beans
- 1 medium-size onion, finely chopped ⓘ
- 2 Tbsp. butter ⓘ
- 2 medium-sized carrots ⓘ
- salt and pepper ⓘ
- 4 large ripe tomatoes, peeled and chopped
- 1 Tbsp. tomato paste ⓘ
- 2 oz. pancetta or rindless bacon, finely chopped ⓘ
- 2 celery stalks, diced ⓘ
- 2 zucchini, diced ⓘ
- 8 c. meat broth ⓘ
- 1 c. green beans, cut into short lengths
- 1/2 c. Arborio (short grain) rice ⓘ
- 2 Tbsp. chopped parsley ⓘ
- 6 Tbsp. freshly grated Parmesan cheese ⓘ
Instructions
- Soak the dried beans overnight in cold water, then drain.
- Combine pancetta, finely chopped onion, and butter in a large saucepan and cook over medium heat until golden, stirring frequently.
- Add diced carrots, celery, and zucchini to the pan and cook until vegetables are slightly tender.
- Stir in peeled and chopped tomatoes, tomato paste, salt, and pepper.
- Pour in the meat broth and bring to a boil.
- Add the soaked beans and rice to the soup, reduce heat, and simmer until beans and rice are tender, about 45 minutes.
- Stir in chopped parsley and cook for a few more minutes.
- Serve hot, topped with freshly grated Parmesan cheese.
Tips & Substitutions
For a heartier soup, consider adding a variety of beans or lentils. If you prefer a vegetarian option, replace pancetta with mushrooms for umami flavor. Fresh herbs like thyme or basil can enhance the taste; add them toward the end of cooking. You can also substitute Arborio rice with any short-grain rice if needed, but adjust the cooking time accordingly.
Serving Suggestions
Serve the vegetable soup hot, garnished with freshly grated Parmesan cheese and a sprinkle of chopped parsley. Accompany it with crusty bread or a side salad for a complete meal. It pairs beautifully with the Basil Cheese Spread for a delightful appetizer. This soup is versatile and can be enjoyed as a light lunch or dinner option.
Storage & Reheating
Store leftover vegetable soup in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of broth or water to maintain the desired consistency. This soup also freezes well; just ensure to cool it completely before transferring to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Soup With Rice contains roughly 1617 calories, with 65g protein, 285g carbohydrates, and 29g fat. It is an excellent source of iron (222% of the Daily Value), protein (130% of the Daily Value), and vitamin C (120% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried beans?
Yes, you can use canned beans for convenience. If you do, add them towards the end of cooking to prevent them from becoming mushy. Drain and rinse them before adding to the soup, and reduce the cooking time to ensure the flavors meld without overcooking the beans.
What can I use instead of meat broth?
If you want a vegetarian version of this soup, vegetable broth is an excellent substitute for meat broth. It will still provide a rich flavor. For a more robust taste, consider using homemade vegetable stock or adding a splash of soy sauce or miso for depth.
How can I make this soup spicier?
To add heat to your vegetable soup, consider incorporating red pepper flakes or diced jalapeños while sautéing the vegetables. You can also serve it with a side of hot sauce for those who enjoy an extra kick. Adjust the spice level to your preference for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).