Vegetable and rice soup, or instead of rice, small pasta, the famous pastina, orzo, stelline, tempestine, puntine, but also other grains like barley and farro are excellent. Since I cannot eat the classic soup in broth due to gastritis and reflux, whenever I want a light soup I prepare a good vegetable broth, which I blend, and then cook some small pasta in it, usually tempestine or puntine, sometimes even tortellini. Since this time I only had rice available, I tried with rice, a risotto rice that I cooked simply in the vegetable cream. In the end, it was a really tasty soup with a delicious creaminess. So I thought I’d share with you the pleasure of enjoying a good soup you can make in a few minutes, perfect even for dinner, especially for those like me who cannot eat broth, particularly in the evening. Let’s see in detail how to prepare our creamy, non-brothy soup.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Vegetable Soup with Rice
- 1 zucchini
- 1 potato
- 1 carrot
- 1 onion
- 1 stalk celery
- 5 oz rice
- to taste salt
- to taste olive oil
- to taste cherry tomatoes
- to taste tomato paste
- to taste Parmigiano Reggiano DOP
Tools for Preparing Vegetable Soup with Rice
- 1 Cutting Board
- 1 Vegetable Peeler
- 1 Pot
- 1 Immersion Blender
- 1 Spoon
Steps for Preparing Vegetable Soup with Rice
Immediately put the water to heat on the stove, where you will cook the vegetables, it’s about one and a half liters of water.
Meanwhile, peel the carrot, potato, and onion, and cut them into large pieces, do the same for celery and zucchini. Put everything to cook in the pot, even if the water is not boiling. Let it cook for about 10 minutes on low heat from boiling with the lid on.
At this point, add the cherry tomatoes cut in half, I just added 3 and also added a bit of tomato paste, which gives a nice color and a richer taste. Cook for a few more minutes and then add salt and oil and blend everything with immersion blender, directly in the pot.
Now all that remains is to add the rice, which we cook directly in the vegetable cream. Adjust the flame gradually to make our soup creamy enough, and if necessary, remove the lid, so it thickens better and doesn’t remain too liquid.
When the rice is ready, turn off the heat and let it sit for a few minutes off the heat. Then serve and add Parmesan to taste.
For the recipe, I used a risotto rice that holds well during cooking, but you can also use a soup rice, or as I previously mentioned, even small pasta or pastina.
If you prefer to taste the vegetables, you can also avoid blending, or only blend a part.
Ideally, the soup should be consumed as soon as it’s made, if there’s any leftover, it can be stored in the fridge and reheated as needed, for up to one day.
