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Simple rice and parsley soup is Italian grandmothers' remedy for everything. This light vegetarian mediterranean broth suits 1200 calorie, bariatric, and intermittent fasting meal plans.
Heat 1 tbsp olive oil over medium heat in a large pot. Add chopped onion, carrot, and celery. Sauté for 5 minutes, stirring often, until vegetables soften but do not brown.
Stir in Arborio rice. Toast the rice for 1–2 minutes on medium-low heat, ensuring each grain is coated and slightly translucent at the edges.
Pour in the vegetable broth, scraping the bottom of the pot to release any flavor. Increase to high heat, bring to a gentle boil.
Reduce to a simmer, cover, and cook for 15–18 minutes. Stir occasionally to prevent rice from sticking. The rice should be tender but not mushy.
Turn off the heat. Stir in salt, pepper, and finely chopped parsley. Cover and let the soup rest for 2 minutes before serving so the parsley infuses flavor without overcooking.
