Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 medium carrots, chopped
- 2 celery stalks, thinly sliced
- 1 medium zucchini, diced in big chunks
- 3 cloves garlic, minced
Spices & Seasonings
- 1 teaspoon sweet paprika powder
- 2 teaspoons Italian seasoning
- ½ teaspoon red pepper flakes, or more to taste
- 2 bay leaves
- Salt and ground black pepper, to taste
Liquids & Grains
- 6 cups vegetable broth, plus more if needed
- 2 (14 oz/400 g) cans diced tomatoes, with juices
- ¾ cup long grain white rice, rinsed
To Serve
- Fresh parsley or basil, chopped
Instructions
- Sauté Vegetables: In a large dutch oven or pot, heat the olive oil over medium heat. Add the chopped onion, carrot, zucchini, and celery and sauté for about 5 minutes until the vegetables start to soften.
- Add Garlic and Spices: Stir in the minced garlic, sweet paprika powder, Italian seasoning, and red pepper flakes. Cook for approximately 1 minute until fragrant, making sure not to burn the garlic.
- Add Broth, Tomatoes, and Rice: Pour in the vegetable broth and add the diced tomatoes with their juices. Bring the mixture to a boil, then stir in the rinsed long grain white rice.
- Simmer Soup: Reduce the heat to a low simmer. Cover and cook for 15-20 minutes, stirring occasionally, until the rice and vegetables are tender. Add more vegetable broth or water if the soup becomes too thick or the rice needs more liquid.
- Season and Finish: Remove the bay leaves. Taste and season the soup with salt and ground black pepper as desired. Ladle the soup into bowls and garnish with chopped fresh parsley or basil. Serve warm with crunchy bread if desired.
Notes
- To make this soup gluten-free, ensure your vegetable broth is certified gluten-free.
- For a spicier kick, increase the amount of red pepper flakes according to your preference.
- You can substitute white rice with brown rice but increase cooking time and liquid accordingly.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Stir the soup periodically during simmering to prevent rice from sticking to the bottom.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
