Italian Zucchini-Rice Soup Recipe

Name: Italian Zucchini-Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. olive oil; 1 medium onion, finely chopped; 2 medium cloves garlic, finely chopped; 4 small zucchini, quartered lengthwise, 1/4 inch of white center parts removed (reserve for another use, such as vegetable stock), remainder thinly sliced; 2 15-oz. cans vegetable broth; 1 cup uncooked Arborio rice; 3 medium plum tomatoes, seeded and finely diced; ⅓ cup shredded fresh basil; 1/2 tsp. salt; 1/2 tsp. freshly ground pepper; Shaved Parmesan cheese for serving, optional

Servings: persons

1 Tbs. olive oil
1 medium onion, finely chopped
2 medium cloves garlic, finely chopped
4 small zucchini, quartered lengthwise, 1/4 inch of white center parts removed (reserve for another use, such as vegetable stock), remainder thinly sliced
2 15-oz. cans vegetable broth
1 cup uncooked Arborio rice
3 medium plum tomatoes, seeded and finely diced
⅓ cup shredded fresh basil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
Shaved Parmesan cheese for serving, optional

1
In large saucepan, heat oil over medium heat.
2
Add onion and garlic and cook, stirring occasionally, until softened, about 7 minutes.
3
Add zucchini and cook, stirring, 1 minute.
4
Pour in broth and 2 cups water.
5
Stir in rice.
6
Increase heat and bring to a boil, then reduce heat to low and simmer until rice is tender, 18 to 20 minutes.
7
Remove from heat and let stand 5 minutes; soup will thicken slightly.
8
Stir in tomatoes, basil, salt and pepper.
9
Sprinkle with Parmesan if desired and serve.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Tbs. olive oil, 1 medium onion, finely chopped, 2 medium cloves garlic, finely chopped, 4 small zucchini, quartered lengthwise, 1/4 inch of white center parts removed (reserve for another use, such as vegetable stock), remainder thinly sliced, and more.

Yes, Italian Zucchini-Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Zucchini-Rice Soup

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