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Riso al Pomodoro (Italian Tomato Rice Soup)

Name: Riso al Pomodoro (Italian Tomato Rice Soup)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g Rice (Arborio or white rice); 1 tbsp Olive Oil; 1 medium, finely chopped Onion; 2 cloves, minced Garlic; 400 g crushed or passata Tomatoes; 1 liter Vegetable Broth; 100 g fresh Spinach; 1 to taste Salt and Pepper

A comforting, low-calorie, and highly energizing soup that uses basic pantry items to create a rich, savory broth.

Prep 5 minCook 25 minTotal 30 min4 servingseasy

VeganNut-FreePeanut-FreeSesame-FreeSoupWeight-Loss

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Ingredients

Rice (Arborio or white rice)150 g
Olive Oil1 tbsp
Onion1 medium, finely chopped
Garlic2 cloves, minced
Tomatoes400 g crushed or passata
Vegetable Broth1 liter
Spinach100 g fresh
Salt and Pepper1 to taste

Instructions

1
Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes until translucent.
2
Add the crushed tomatoes and vegetable broth, bringing the mixture to a boil.
3
Stir in the rice, lower the heat to a simmer, cover, and let cook for 15-18 minutes until the rice is tender.
4
Stir in the spinach during the last 2 minutes of cooking until wilted.
5
Season with salt and pepper to taste, and serve hot.

Nutrition

Estimated, per serving

220kcal

Calories

Protein

42g

Carbs

Fat

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