Quick Italian Rice Soup
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Ingredients30 m servings 278 cals
Original recipe yields 8 servings
- In a large pot over medium high heat, cook ground beef and onions, breaking up larger ground beef pieces, until beef is thoroughly cooked and no longer pink. Drain off fat.
- Stir in tomatoes, beans, and broth; bring to a simmer over medium-high heat. When mixture begins to bubble, add vegetables and rice. Allow to come back to a simmer; reduce heat to medium for a gentle simmer.
- Cook until rice is tender and vegetables are warmed through, about 8 minutes.
- Cook's Note:
- Garnish with Parmigiano Reggiano cheese if desired.
Per Serving: 278 calories; 8.9 g fat; 29.6 g carbohydrates; 19.8 g protein; 35 mg cholesterol; 389 mg sodium. Full nutrition