Rustic Vegetable & Rice Soup with Herb Rolls
20min
45min
3
420
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Chef's Note
The key to developing depth of flavor in this soup is properly sautéing the mirepoix (onions, carrots, celery) until they begin to caramelize slightly. Using arborio rice adds a wonderful creaminess to the broth as it releases its starch during cooking. For a time-saving option, prepare the vegetable base the day before and refrigerate, then finish with the rice and remaining ingredients just before serving.
Tags
Ingredients
2 tablespoons olive oil
1 medium onion
2 medium carrots
2 stalks celery stalks
3 cloves garlic
2 sprigs fresh thyme
1 leaf bay leaf
2/3 cup arborio rice
6 cups vegetable broth
1 medium zucchini
14 oz diced tomatoes
1 tablespoon lemon juice
1/4 cup parsley
1/4 cup parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
3 rolls ready-to-bake dinner rolls
2 tablespoons unsalted butter
1/4 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Dice the onion, carrots, and celery into small, uniform pieces (about 1/2 inch). Mince the 3 cloves of garlic. Dice the zucchini into 1/2-inch cubes. Chop the parsley.
- 3
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat until shimmering.
- 4
Add the diced onion, carrots, and celery to the pot. Cook for 8-10 minutes, stirring occasionally, until vegetables begin to soften and onions become translucent.
- 5
Add the minced garlic, 2 sprigs of thyme, and 1 bay leaf. Cook for 1 minute until fragrant.
- 6
Add 2/3 cup arborio rice to the pot and stir to coat with oil and vegetables. Toast the rice for about 2 minutes, stirring constantly.
- 7
Pour in 6 cups of vegetable broth and bring to a simmer. Reduce heat to medium-low and cook for 15 minutes, stirring occasionally to prevent rice from sticking to the bottom.
- 8
While the soup simmers, prepare the herb rolls: In a small bowl, melt 2 tablespoons of butter and stir in 1/4 teaspoon garlic powder, 1/2 teaspoon dried basil, and 1/2 teaspoon dried oregano.
- 9
Brush the herb butter mixture over the 3 dinner rolls. Place on a baking sheet and set aside.
- 10
After the soup has simmered for 15 minutes, add the diced zucchini and 14 oz diced tomatoes with their juice. Continue to simmer for 10 more minutes, until the rice is tender and the zucchini is cooked through.
- 11
About 8 minutes before the soup is done, place the prepared herb rolls in the preheated oven and bake for 7-8 minutes until golden brown.
- 12
Once the rice is tender, remove the thyme sprigs and bay leaf from the soup. Stir in 1 tablespoon lemon juice and 1/4 cup chopped parsley.
- 13
Season the soup with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.
- 14
Ladle the soup into bowls and top each serving with a sprinkle of grated parmesan cheese.
- 15
Serve immediately with the warm herb rolls on the side.
Nutrition Information (per serving)
420
12g
58g
18g
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