Tomato Florentine Rice Soup

Warm, nourishing, and brimming with vibrant flavors, Tomato Florentine Rice Soup is a comforting one-pot meal that’s perfect for cozy evenings. This hearty dish combines tender brown rice with a medley of fresh vegetables, including sautéed onions, carrots, and celery, simmered in a fragrant tomato-based broth seasoned with oregano and basil. Nutritious baby spinach adds a pop of color and earthy richness, while a splash of lemon juice lends a refreshing citrusy twist. Top it off with optional grated parmesan for a creamy, savory garnish. Ready in under an hour, this vegetarian soup is wholesome, flavorful, and an easy-to-make weeknight favorite. Perfect for meal prep or feeding a crowd, it’s sure to become a go-to recipe in your soup repertoire.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 2 medium, diced carrot
• 2 diced celery stalks
• 3 cloves, minced garlic
• 6 cups vegetable broth
• 28 ounces canned diced tomatoes
• 1 cup, uncooked brown rice
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 5 cups, loosely packed baby spinach
• 0.5 teaspoon (or to taste) salt
• 0.25 teaspoon (or to taste) black pepper
• 0.25 teaspoon (optional for heat) crushed red pepper flakes
• 1 tablespoon lemon juice
• 0.25 cup, grated (optional for garnish) parmesan cheese

Directions

Step 1

Heat olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 6-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 4

Pour in the vegetable broth and canned diced tomatoes (including their juices). Stir well to combine.

Step 5

Add the uncooked brown rice, dried oregano, and dried basil to the pot. Bring the mixture to a boil.

Step 6

Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes or until the rice is tender.

Step 7

Stir in the baby spinach and let it wilt into the soup, cooking for an additional 2 minutes.

Step 8

Season the soup with salt, black pepper, and crushed red pepper flakes (if using). Adjust the seasoning to taste.

Step 9

Add the lemon juice for a bright, fresh finish.

Step 10

Ladle the soup into bowls and garnish with grated parmesan cheese, if desired.

Step 11

Serve hot and enjoy your Tomato Florentine Rice Soup.

Nutrition Facts

Serving size	3335.1 grams (3335.1g)

Amount per serving	% Daily Value*
Calories	1667

Total Fat 74.80g	96%
Saturated Fat 17.80g	89%
Polyunsaturated Fat 13.80g
Cholesterol 38mg	13%
Sodium 6309mg	274%
Total Carbohydrate 204.00g	74%
Dietary Fiber 52.40g	187%
Total Sugars 62.70g
Protein 54.50g	109%

Vitamin D 0IU	0%
Calcium 1099mg	85%
Iron 19mg	107%
Potassium 5898mg	125%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.4%

Protein: 12.8%

Carbs: 47.8%