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Italian Tomato and Rice Soup

  • 6servings
  • 35minutes
  • 66calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsCopper, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 12-ounce jar chunky salsa

  2. 1 cup reduced-sodium tomato juice

  3. 1/3 cup quick-cooking brown rice

  4. 1 tablespoon dried minced onion

  5. 1 teaspoon Italian seasoning , crushed

  6. 1/2 teaspoon instant chicken bouillon granules

  7. 1/8 teaspoon dried minced garlic

  8. 1/8 teaspoon pepper

  9. 2 cups water

  10. 1 16-ounce package loose-pack frozen zucchini , carrots, cauliflower, lima beans, and Italian beans

  11. 1/3 cup finely shredded or grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a large saucepan combine the salsa, tomato juice, brown rice, onion, Italian seasoning, bouillon granules, garlic, pepper, and 2 cups water. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

  2. Meanwhile, place frozen vegetables in a colander. Run cold water over vegetables until thawed. Stir vegetables into the rice mixture. Return to boiling; reduce heat. Cover and simmer for 5 to 10 minutes or until rice and vegetables are tender. Top each serving with cheese, if desired. Makes 6 side-dish servings.

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