Summer Vegetable Soup With Rice

Name: Summer Vegetable Soup With Rice
Prep time: 6 min
Cook time: 6 min
Total time: 6 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 2 smalls carrots, diced small; 710 milliliters cooked rice or pasta; 237 milliliters corn kernels (from 2-3 ears of corn); 4 cloves garlic, minced; 227 grams green beans, trimmed and cut into bite-sized pieces; 3 Tbsps Optional Flavoring Extras: cheese rinds , leftover pesto or romesco sauce , roasted garlic; 2 mediums leeks , thinly sliced into half-moons; 473 milliliters (or one 15-oz can) cooked white beans like navy or cannellini; 1 large onion, diced small; 6 servings Salt and pepper; 2 teaspoons minced thyme; 710 milliliters vegetable broth, plus water to cover; 1 small zucchini, diced small

You can never have too many soup recipes, so give Summer Vegetable Soup With Rice a try. This recipe makes 6 servings with 285 calories, 10g of protein, and 1g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. A mixture of zucchini, salt and pepper, corn kernels, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes roughly 6 minutes.