Italian Turnip Soup Mellowed with Rice
Warm, comforting, and brimming with rustic charm, Italian Turnip Soup Mellowed with Rice is a hearty dish that makes the most of simple, wholesome ingredients. This delightful soup combines the earthy sweetness of tender turnips with an aromatic base of sautéed carrots, celery, onion, and garlic, all simmered together in rich vegetable broth enhanced by fresh thyme and a Parmesan cheese rind for added depth. Arborio rice is gently cooked directly in the broth, lending a luxurious, creamy texture that perfectly balances the robust flavors. Finished with a sprinkle of fresh parsley, this nourishing bowl of goodness is an easy, satisfying option for a weeknight meal or a soul-soothing appetizer. Serve it with crusty Italian bread to savor every last drop of its savory perfection. Perfect for fans of classic Italian cuisine and healthful comfort food!
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Recipe Information
Ingredients
- 4 medium (about 600g total) turnips
- 2 medium carrots
- 2 medium celery stalks
- 1 large yellow onion
- 3 large garlic cloves
- 3 tablespoons extra virgin olive oil
- 6 cups vegetable broth
- 3 quarters cup uncooked Arborio rice
- 4 sprigs fresh thyme
- 1 leaf bay leaf
- 1 piece (about 2 inches) Parmesan cheese rind (optional)
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Peel the turnips and dice them into 1/2-inch cubes. Set aside.
Peel and dice the carrots into small pieces. Slice the celery and chop the onion finely. Mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Add the diced turnips to the pot and stir to combine. Cook for another 3-4 minutes to allow the flavors to meld.
Pour in the vegetable broth and add the thyme sprigs, bay leaf, and Parmesan cheese rind (if using). Stir to combine.
Bring the mixture to a gentle boil, then reduce to a simmer. Cook uncovered for 15 minutes, or until the turnips are tender.
Add the uncooked Arborio rice to the soup and stir. Simmer for an additional 15 minutes, stirring occasionally, until the rice is tender and creamy.
Remove the thyme sprigs, bay leaf, and Parmesan rind from the soup. Taste and adjust seasoning with salt and black pepper, as needed.
Ladle the soup into bowls and garnish each serving with chopped fresh parsley. Serve warm with crusty Italian bread if desired.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1121 mg | 49% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 19.8 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1373 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
