Vegetable and Rice Soup

Warm up with a hearty bowl of Vegetable and Rice Soup, a comforting, wholesome dish that's brimming with vibrant flavors and nourishing ingredients. This easy-to-make recipe combines tender vegetables like carrots, celery, zucchini, and spinach with perfectly cooked white rice, all simmered in a fragrant vegetable broth infused with thyme and a touch of garlic. Ready in just 45 minutes, this one-pot wonder is ideal for busy weeknights or cozy weekends. Top it off with fresh parsley and a squeeze of lemon juice for a zesty finish that elevates every spoonful. Perfect for vegetarians and vegans, this delicious soup is a satisfying way to enjoy a healthy, nutrient-packed meal that's also family-friendly.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 3 cloves garlic, minced
• 1 medium zucchini, diced
• 1 14-ounce can diced tomatoes (canned or fresh)
• 6 cups vegetable broth
• 1 cup white rice
• 1 piece bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 tablespoon lemon juice (optional)

Directions

Step 1

Heat a large pot over medium heat and add the olive oil.

Step 2

Once hot, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 3

Add the minced garlic and cook for another 1 minute, stirring frequently, until fragrant.

Step 4

Stir in the diced zucchini and cook for 2-3 minutes.

Step 5

Add the diced tomatoes (with their juices), vegetable broth, uncooked rice, bay leaf, thyme, salt, and black pepper. Stir well to combine.

Step 6

Bring the soup to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the rice is tender.

Step 7

If using, stir in the baby spinach during the last 5 minutes of cooking, allowing it to wilt.

Step 8

Remove the bay leaf and adjust seasoning with additional salt and pepper to taste.

Step 9

Optionally, add a splash of lemon juice to brighten the flavor before serving.

Step 10

Ladle the soup into bowls, sprinkle with chopped parsley, and serve warm.

Nutrition Facts

Serving size	(2676.5g)

Amount per serving	% Daily Value*
Calories	1275.0

Total Fat 43.4g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 6033.2mg	0%
Total Carbohydrate 194.1g	0%
Dietary Fiber 35.2g	0%
Total Sugars 51.5g
Protein 43.3g	0%

Vitamin D 0IU	0%
Calcium 551.5mg	0%
Iron 14.4mg	0%
Potassium 5477.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.1%

Protein: 12.9%

Carbs: 57.9%