Make this quick soup vegetarian by substituting vegetable broth for the chicken broth.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a 4-quart Dutch oven heat olive oil over medium-high heat. Cook and stir the onion, carrot, and garlic in hot oil about 3 minutes or until onion is tender. Stir in the broth, undrained tomatoes, water, uncooked rice, and Italian seasoning.

Instructions Checklist
  • Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until rice is tender. Stir in the spinach, beans, zucchini, and pepper. Cook, covered, for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese.

Nutrition Facts

246 calories; 4 g total fat; 1 g saturated fat; 0 mg cholesterol; 462 mg sodium. 43 g carbohydrates; 9 g fiber; 11 g protein; 742 RE vitamin a; 40 mg vitamin c; 121 mg calcium; 6 mg iron;

Reviews (2)

13 Ratings
  • 5 star values: 12
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
I used sweet potato instead of carrots. Also, used red lentils instead of rice and added 1/3 cup red wine and 3 stalks of celery. Very yummy!
Rating: Unrated
Reads good...only leave out the rice. Anything canned should be thoroughly rinsed to remove salt. Look for low sodium canned tomatoes with a least 15mg sodium.