Italian Harvest Vegetable Soup

Something Extra
Spring 2015

Recipe Theme

Welcome Spring! Check out our latest collection of recipes, including seasonal cherries, baseball eats and delicious lamb.


Italian Harvest Vegetable Soup

Italian Harvest Vegetable Soup
2 (32- oz.) containers Pacific Organic Vegetable Broth
1 large onion peeled and chopped
2/3 cup long grain brown rice (bulk bin #665)
1 tbsp. olive oil
2 ribs celery sliced
2 medium carrots peeled and sliced
1 cup chopped tomato seeded,
2/3 cup fennel (anise) thinly sliced, coarsely chopped
1/2 cup turnip peeled, chopped
2 cups green chard coarsely chopped
1 tsp. salt
pepper to taste freshly ground
2 tbsp. basil pesto (optional)
Parmesan cheese (optional) Shredded
Prep time: 15 minutes, Cook time: 1 hour

Bring broth, onion, rice and oil to a boil in a large stockpot. Reduce heat and simmer, covered, for 30 minutes. Add celery,carrots, tomato, fennel and turnip; cook for 20 minutes more. Stir in chard and cook for 5 minutes or until chard is very soft. Season to taste with salt and pepper. Spoon into bowls and top each with 1 tsp. pesto, if desired. Garnish with shredded Parmesan cheese, if desired.

Makes 6 to 8 servings.
Nutritional Information:
(based on 7): 150 calories, 3 g protein, 5 g total fat (1 g sat.), 26 g carbohydrate, 3 g fiber, 4 g sugar, 0 mg cholesterol, 870 mg sodium, 3 points


To add your comments, please log in.


© 2015 Raley's Family of Fine Stores