Italian Vegetable Soup with Rice and Parmesan Recipe
This soup is a simpler cousin of minestrone – lots of vegetables, a bit of rice, and Parmesan that adds depth of flavor. It’s ideal for cooler days when you want something warming yet light. In many Italian homes, soups like this are an everyday staple rather than a special‑occasion dish.
This Italian vegetable soup is reminiscent of homemade minestrone but is lighter thanks to using rice instead of pasta and a large amount of vegetables. Parmesan added during cooking and on top acts as a natural flavor booster, creating a deep, savory broth without the need for meat. It’s a typical “everyday” soup like those truly eaten in Italian homes – simple yet full of vegetables and herbal aromas.
Chef's tips
First sauté the vegetables in a little olive oil, starting with the onion, carrot, and celery – they build the flavor base, so don’t rush this step. Add the rice only when the vegetables are almost tender so it doesn’t overcook; it’s best to use short- or medium‑grain rice, which will slightly thicken the soup. If you have a Parmesan rind, add it to the pot while the soup cooks and remove it before serving – the soup will instantly taste like it came from a small family osteria.
How to serve
Serve very hot, sprinkled with freshly grated Parmesan and a drizzle of extra‑virgin olive oil. A slice of toasted sourdough bread or simple rosemary focaccia goes perfectly with this soup – together they make a complete, satisfying meal for a chilly evening. It also works well as a packed lunch in a thermos or as a first course before a simple pasta dish on a family Saturday.
Ingredients
- carrot medium-sized - 2 piece
- celery stalk - 2 stalks
- onion medium - 1 piece
- zucchini small - 1 piece
- potatoes medium - 2 piece
- chopped canned tomatoes - 200 g
- rice e.g. long-grain - 80 g
- vegetable or chicken stock can be made from a good-quality stock cube - 1.2 l
- olive oil - 2 tablespoon
- garlic clove - 1 piece
- grated Parmesan or other hard cheese plus some for serving - 40 g
- dried oregano or thyme - 0.5 teaspoon
- salt to taste
- pepper to taste
Preparation
- Peel the carrot, celery, onion, and potatoes (root vegetables) and cut into small cubes. Wash the zucchini and also cut into cubes. Finely chop the garlic.
- In a large pot, heat the olive oil over medium heat. Add the onion, carrot, and celery. Sauté for 5–7 minutes, stirring often, until the vegetables soften and become slightly translucent but not browned.
- Add the garlic and fry for about 30 seconds more, until fragrant.
- Add the potatoes, zucchini, canned tomatoes, dried herbs, and rice. Stir, then pour in the stock.
- Bring the soup to a boil, then reduce the heat to low–medium and cook for 20–25 minutes, until the rice and vegetables are tender. Stir every few minutes so the rice doesn’t stick to the bottom.
- At the end, add the grated Parmesan and stir until the cheese melts and slightly thickens the soup. Taste and season with salt and pepper.
- Serve hot with an extra sprinkle of grated cheese on top. If the soup becomes too thick when reheating, add a little water or stock.
Storage
Store leftovers in the refrigerator for up to 3 days in a sealed container. The rice will continue to absorb liquid, so when reheating, add a splash of water or stock to bring the soup back to the desired consistency. The soup can be frozen (preferably without the cheese added) for up to 2–3 months.
