7-Vegetable Vegetarian Soup with Rice

Enjoy a bowl of warming goodness with this easy Vegetarian Soup With Rice. Brimming with seven(!!!) kinds of vibrant vegetables including butternut squash and kale that are simmered to perfection. It's a simple meal that promises flavor in every spoonful (and is easy to prepare)!

In the heart of my kitchen, where Italian classics are a staple, there's always room for something easy and nourishing like this vegetarian soup with rice! This soup contains a variety of 7 vegetables, all of which work well together.

The sweetness of carrots and butternut squash, the earthiness of kale and potatoes, the crunch of celery, and the added heartiness of beans make it both comforting, delicious, and packed with nutrition. 

This delicious soup is also super easy to make!  Heat some olive oil, add onions, carrots, and celery, and cook 'til they're soft. Throw in squash and potatoes, pour in veggie broth, and let it simmer. Stir in beans and rice, add a bunch of kale, and just keep stirring until the rice is cooked. That's it - you've just made a hearty, yummy soup with little effort!

This vegetarian soup with rice is versatile — perfect for a quick lunch, a relaxing dinner, or to freeze for later. Serve it with some fresh focaccia pizza, toss up a simple salad like this italian fennel salad, or enjoy it on its own. It's an easy win for anyone wanting a break from meat, and it's just as good whether you're at home or taking it to go!

You’ll love it!

• Turns simple budget-friendly ingredients into a gourmet, hearty meal!
• The beauty of this soup is that it tastes even better the next day, making delicious tasting leftovers for lunch or meal prep. 

Tons of veggies

• Carrots, celery, onion - This classic trio lays the foundational flavors for the soup, offering a subtle sweetness and aromatic base that infuses every bite.
• Butternut Squash - Adds a creamy texture and a sweet, nutty taste to the soup, as well as a beautiful orange hue that's rich in beta-carotene.
• Potatoes - Give the soup heartiness and thickness, absorbing the flavors of the broth and vegetables.
• Romano Beans - Bring a hearty bean texture and are a fantastic source of protein and fiber, making the soup more filling and nutritious.
• Lacinato Kale - This Italian kale offers an earthy note and a pop of color, as well as a boost of nutrients like vitamins K, A, and C, and a nice contrasting texture.

The rice

I recommend to use italian rice like arborio or carnaroli. It introduces a chewy, creamy element to the soup, absorbing the broth's flavor and adding a lovely consistency that's reminiscent of a risotto.

How to make it

Saute the vegetables: Add the olive oil into a pot and heat over medium. Once the oil is hot, add the celery, onion, and carrot. Saute for 5 minutes or until soft. 

Simmer the vegetables: After sauteing the vegetables, add in the butternut squash, potatoes, and vegetable broth. Season the base of the soup with salt and pepper. Let the mixture cook for 5 minutes, then add the beans and cook for an additional minute. 

Add kale and rice: To the soup, add the rice, followed by the chopped kale. Turn the soup to a boil to let the rice cook while stirring continuously to make sure the rice does not stick to the bottom. 

Adjust texture and seasoning: Add water if needed to make the soup more brothy. Taste and adjust the salt and pepper if needed. 

Garnish and serve: Once the potatoes and squash are cooked through, ladle into bowls while hot. Garnish with a drizzle of olive oil and grated parmesan cheese. Enjoy! 

Cooking Tips

• Heat the olive oil over medium heat until shimmering, not smoking, to perfectly sauté your mirepoix without burning.
• Add a pinch of salt to the carrot, celery and onion as they sauté; this not only seasons the vegetables but also helps them release moisture and soften more quickly.
• Pour in the vegetable broth slowly, scraping up any browned bits from the bottom of the pot, as this will add an extra layer of flavor to the soup.
• Rinse the romano beans under cold water before adding them to the soup to remove excess sodium and ensure they maintain their texture.
• Use a wooden spoon to stir the rice into the soup to prevent it from sticking to the bottom, and stir frequently as the rice releases starches and thickens the broth.
• Adjust the seasoning with salt and pepper gradually, tasting as you go, to avoid over-seasoning, as the flavors will intensify as the soup cooks.
• You can easily adapt this recipe for a slow cooker. Simply sauté your mirepoix in olive oil as directed, then transfer it to the slow cooker along with the rest of the ingredients except the rice and kale, and cook on low for 6-8 hours; add the rice and kale in the last 30 minutes of cooking.
• Remember that the soup will thicken as it cools, so if you're aiming for leftovers, you may want to add a little extra broth or water when reheating to achieve the desired consistency.

Variations

• Swap out the butternut squash for sweet potatoes for a different kind of sweetness
• If you're out of arborio or carnaroli rice, try using pearl barley (known as orzo in italian) as a hearty, fiber-rich alternative that will add a chewy bite to your soup.
• To give the soup a spicy kick, include a diced chili or a sprinkle of red pepper flakes when you're cooking the carrots, celery and onions.
• If romano beans aren't available, cannellini beans or chickpeas can be a great substitute, adding their own unique texture and taste to the dish.
• Incorporate a handful of fresh spinach or Swiss chard in place of kale for a different type of green that wilts beautifully into the soup and offers a milder flavor.

Storing & Freezing

Storing: Allow it to cool to room temperature first, then transfer it to airtight containers. It will keep well in the refrigerator for up to 3-4 days. When you're ready to enjoy it again, you may need to add a little extra water or vegetable stock, as the rice will continue to absorb liquid and thicken the soup over time.

Freezing: Portion into freezer-safe bags or containers, leaving a small space at the top as the soup will expand when frozen. It can be stored in the freezer for up to 2-3 months. To serve, thaw it overnight in the refrigerator and then reheat it on the stove or in the microwave, adding liquid as needed to reach your desired consistency.

Recipe