Tomato Rice Soup Italian Style Recipes

Steps:

• Heat oil in a large saucepan over medium heat. Add the onion, celery, and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes. Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in undrained tomatoes, chicken broth, and salt and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Rinse the scallops, and if large cut scallops in half. Stir the scallops into soup, and cover. Continue to simmer until the rice is tender and the scallops are opaque, approximately 5 to 10 minutes.
• Season to taste with salt and pepper. Stir in the basil, and serve.

Steps:

• Saute bacon and onion together until lightly browned. Drain off fat.
• In soup pot, add peeled and diced fresh tomatoes or break up canned tomatoes. Add sugar, then bacon/onion mixture. Simmer for 10 minutes.
• Meanwhile, in separate pan cook sausage covered in water for 15 minutes. Drain, then cut into slices.
• Place sausage in soup pot with bacon/tomato mixture. Add beef stock or broth and oregano, then bring to a rolling boil.
• Stir in rice. Cook over medium heat uncovered until approximately 10 minutes until rice is tender, adding additional broth if needed.
• Remove from heat then stir in parmesan cheese and butter. Salt and pepper to taste.
• Put in serving bowls and sprinkle on minced fresh parsley. Additional parmesan cheese may also be sprinkled on.

Steps:

• In a medium saucepan, combine water & condensed soup, frozen peas & hotdog pieces. (You can cook the hotdogs in the microwave to save time). Heat over medium-low heat until peas are tender (about 10 minutes). Remove from heat. Stir in mozarella cheese until melted. Pepper to taste.
• Add a dollop of salsa & sour cream for a spicier flavor.
• Please note that, if there are left-overs, the rice will absorb most of the soup, so you will have to add more water.
• Bon appetit!

Steps:

• Heat the oil in a large saucepan and add the onion, carrot and celery, then cook gently until softened. Add the sugar and vinegar, cook for 1 min, then stir through the tomato purée. Add the chopped tomatoes or passata, the vegetable stock, and any brown rice, if using, then cover and simmer for 10 mins. If you are using wild rice, add this and simmer for 10 mins more. Finally, add any white rice you're using, and simmer for a final 10 mins until the rice is tender.
• Just before serving, sprinkle over some chopped parsley and season to taste. Divide into bowls and add a swirl of pesto to each, if you like.