Italian Zucchini Rice Soup Recipe

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Servings: 6


Cost per serving $1.34 view details
  • 1 Tbsp. extra virgin olive oil
  • 1 med onion, finely minced
  • 2 med clove garlic, finely minced
  • 4 sm zucchini quartered lengthwise (1/4 inch of white center parts removed and reserved for another use) remainder thinly sliced
  • 30 ounce canned vegetable broth
  • 1 c. uncooked Arborio rice
  • 3 med plum tomatoes seeded and finely diced
  • 1/3 c. shredded fresh basil
  • 1/2 tsp salt
  • 1/2 tsp freshly grnd pepper Shaved Parmesan cheese for serving (optional)


  2. This soup gets its porridge like consistency from short-grain Arborio rice.
  3. Because it thickens on standing, its best to serve it right away. Parmesan cheese is salty, so if you omit it you may need to add in more salt
  4. MEAL PLAN: While rice is simmering, toss up a big mixed green salad with sliced cucumbers and wedges of avocado and dress with a natural, low-fat balsamic vinaigrette. For an Italian-style dessert, serve almond biscotti.
  5. In large saucepan, heat oil over medium heat. Add in onion and garlic and cook, stirring occasionally, till softened, about 7 min. Add in zucchini and cook, stirring, 1 minute.
  6. Pour in broth and 2 c. water. Stir in rice. Increase heat and bring to a boil, then reduce heat to low and simmer till rice is tender, 18 to 20 min.
  7. Remove from heat and let stand 5 min; soup will thicken slightly. Stir in tomatoes, basil, salt and pepper. Sprinkle with Parmesan if you like and serve.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 296g
Recipe makes 6 servings
Calories 165  
Calories from Fat 23 14%
Total Fat 2.68g 3%
Saturated Fat 0.41g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 772mg 32%
Potassium 330mg 9%
Total Carbs 32.04g 9%
Dietary Fiber 1.9g 6%
Sugars 3.99g 3%
Protein 3.63g 6%
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