Minestrone with Tomatoes and Rice Recipe

Name: Minestrone with Tomatoes and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 small onion, finely chopped; 1 medium red bell pepper, cut into 1/2-inch dice; 1 medium carrot, cut into 1/2-inch dice; 1 medium Idaho potato, peeled and cut into 1-inch dice; 1 small zucchini, cut into 1-inch dice; 1 small yellow squash, cut into 1-inch dice; 1 Japanese eggplant or 1/2 small eggplant, cut into 1/2-inch dice; 1/2 cup arborio rice; One 28-ounce can Italian peeled tomatoes, drained and coarsely chopped; Salt and freshly ground black pepper; 1/2 teaspoon crushed red pepper; 1 small stalk of broccoli cut into 1-inch florets, stem peeled and cut into 1/2-inch pieces; 1/4 small head of cauliflower, cut into 1-inch florets; 1 medium celery rib, cut into 1/2-inch dice; 1/2 cup frozen baby peas; Freshly grated Parmesan cheese, for serving

Servings: persons

1/4 cup olive oil
1 small onion, finely chopped
1 medium red bell pepper, cut into 1/2-inch dice
1 medium carrot, cut into 1/2-inch dice
1 medium Idaho potato, peeled and cut into 1-inch dice
1 small zucchini, cut into 1-inch dice
1 small yellow squash, cut into 1-inch dice
1 Japanese eggplant or 1/2 small eggplant, cut into 1/2-inch dice
1/2 cup arborio rice
One 28-ounce can Italian peeled tomatoes, drained and coarsely chopped
Salt and freshly ground black pepper
1/2 teaspoon crushed red pepper
1 small stalk of broccoli cut into 1-inch florets, stem peeled and cut into 1/2-inch pieces
1/4 small head of cauliflower, cut into 1-inch florets
1 medium celery rib, cut into 1/2-inch dice
1/2 cup frozen baby peas
Freshly grated Parmesan cheese, for serving

1
Heat the olive oil in a large nonreactive saucepan.
2
Add the onion and red bell pepper and cook over moderately high heat, stirring occasionally, until softened and lightly browned, about 6 minutes.
3
Add the carrot, potato, zucchini, yellow squash and eggplant and cook, stirring often, for 5 minutes.
4
Add the rice to the saucepan and toss well to coat the grains with oil.
5
Add the tomatoes, 1 teaspoon salt, 1/4 teaspoon black pepper, the crushed red pepper and 6 cups of water and bring to a boil over moderately high heat.
6
Add the broccoli, cauliflower, celery and peas and cook, stirring, until all the vegetables and the rice are tender, about 35 minutes.
7
Season the soup with salt and pepper.
8
Ladle the soup into bowls and serve, passing the Parmesan cheese at the table.

294

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 17 ingredients. The key ingredients include: 1/4 cup olive oil, 1 small onion, finely chopped, 1 medium red bell pepper, cut into 1/2-inch dice, 1 medium carrot, cut into 1/2-inch dice, and more.

Yes, Minestrone with Tomatoes and Rice 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.

Minestrone with Tomatoes and Rice

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