Tomato Florentine Rice Soup
Warm, nourishing, and brimming with vibrant flavors, Tomato Florentine Rice Soup is a comforting one-pot meal that’s perfect for cozy evenings. This hearty dish combines tender brown rice with a medley of fresh vegetables, including sautéed onions, carrots, and celery, simmered in a fragrant tomato-based broth seasoned with oregano and basil. Nutritious baby spinach adds a pop of color and earthy richness, while a splash of lemon juice lends a refreshing citrusy twist. Top it off with optional grated parmesan for a creamy, savory garnish. Ready in under an hour, this vegetarian soup is wholesome, flavorful, and an easy-to-make weeknight favorite. Perfect for meal prep or feeding a crowd, it’s sure to become a go-to recipe in your soup repertoire.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrot
- 2 diced celery stalks
- 3 cloves, minced garlic
- 6 cups vegetable broth
- 28 ounces canned diced tomatoes
- 1 cup, uncooked brown rice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 5 cups, loosely packed baby spinach
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
- 0.25 teaspoon (optional for heat) crushed red pepper flakes
- 1 tablespoon lemon juice
- 0.25 cup, grated (optional for garnish) parmesan cheese
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for 6-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the vegetable broth and canned diced tomatoes (including their juices). Stir well to combine.
Add the uncooked brown rice, dried oregano, and dried basil to the pot. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes or until the rice is tender.
Stir in the baby spinach and let it wilt into the soup, cooking for an additional 2 minutes.
Season the soup with salt, black pepper, and crushed red pepper flakes (if using). Adjust the seasoning to taste.
Add the lemon juice for a bright, fresh finish.
Ladle the soup into bowls and garnish with grated parmesan cheese, if desired.
Serve hot and enjoy your Tomato Florentine Rice Soup.
Nutrition Facts
Calories |
1667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 6309 mg | 274% | |
| Total Carbohydrate | 204.0 g | 74% | |
| Dietary Fiber | 52.4 g | 187% | |
| Total Sugars | 62.7 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1099 mg | 85% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 5898 mg | 125% | |
*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.
