Tuscan Rice Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Delicious soup that is also freezer friendly!
Author Klara Knezevic RD, LD
Tuscan Rice Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Delicious soup that is also freezer friendly!
Author Klara Knezevic RD, LD
Ingredients
Servings:
Units:
Instructions
  1. Heat oil over medium heat in a stock pot. Add turkey sausage, breaking apart until cooked through. Remove from pot.
  2. Add carrots, parsnips, zucchini and leek and cook for a few minutes, and vegetables are slightly browned.
  3. Add the broth, rice, kale, sausage, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper. Bring the mixture to a boil. Reduce the heat to a simmer and cook, uncovered, until the rice is tender, about 35 minutes. Remove bayleaf. Season the soup with the remaining 1 teaspoon salt and 1/4 teaspoon pepper or to taste.
Share this Recipe