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🍽️ Italian-style vegetable soup with rice

603 kcal · 30 min · 4 servings

Ingredients

• 1 stalk leek
• 200 g peas (frozen)
• 1 large white onion
• 6 large tomatoes
• 1 zucchini
• 2 stalks celery
• 400 g white beans (1 can)
• 0.13 savoy cabbage head
• 250 g long-grain rice
• olive oil
• 800 ml beef stock
• parmesan
• 1 handful fresh basil
• 3 tbsp finely chopped parsley

Instructions

1. 1. Peel the onion and chop it very finely.
2. 2. Wash the tomatoes, scald them briefly with boiling water, and cut them in half.
3. 3. Remove the seeds from the tomatoes and cut the flesh into large cubes.
4. 4. Wash the zucchini and cut it into small pieces.
5. 5. Wash the celery and slice it into thin rounds.
6. 6. Clean the leek, wash it thoroughly, and slice it into rings.
7. 7. Separate the leaves of the savoy cabbage from the hard core.
8. 8. Wash the savoy cabbage leaves and cut them into small strips.
9. 9. Heat 4 tablespoons of oil in a large pot.
10. 10. Sauté the chopped onion together with the celery slices until translucent.
11. 11. Add the zucchini and savoy cabbage and sauté everything briefly.
12. 12. Stir the tomato cubes into the vegetables.
13. 13. Continue to sauté the mixture for about 2 to 3 minutes.
14. 14. Pour the beef stock over the vegetables.
15. 15. Bring the soup to a boil.
16. 16. Reduce the heat and let the soup simmer gently for about 10 minutes.
17. 17. Add the leek rings and the peas to the soup.
18. 18. Let the soup cook gently for another 5 to 6 minutes.
19. 19. Drain the beans.
20. 20. Cook the rice according to the package instructions.
21. 21. Add the drained beans and the cooked rice to the soup.
22. 22. Season the soup with salt to taste.
23. 23. Add plenty of pepper.
24. 24. Remove the pot from the heat.
25. 25. Stir the basil and parsley into the soup.
26. 26. Stir 1 tablespoon of cold oil into the finished soup.
27. 27. Serve the soup in deep bowls.
28. 28. Sprinkle the soup with fresh Parmesan cheese.
29. 29. Serve the soup immediately with fresh, crispy white bread.

Nutrition per serving

• kcal: 603
• Protein: 18 g · Fett/Fat: 26 g · Carbs: 72 g