Basil Rice Soup – Minestra Di Riso E Basilico

1. Heat oil in 4-quart Dutch oven over medium-low heat. Stir in garlic, celery, onion, carrot and basil. Cover and cook 10 minutes, stirring occasionally.

2. Stir in rice and tomatoes. Cook uncovered over medium heat 5 minutes, stirring occasionally. Stir in remaining ingredients except cheese.

3. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender. Serve with cheese.

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Nutrient	Quantity
Total fats	40.3084 g
Protein	66.8341 g
Carbohydrates	152.3144 g
Energy	1249.0507 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.395 g
Water	1622.7775 g
Aspartic acid	1.5701 g
Calcium, Ca	398.7372 mg
Lutein + zeaxanthin	1069.3855 g
Fiber, total dietary	9.4953 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	6772.3175 g
Niacin	30.7682 mg
Vitamin A, RAE	674.4852 g
Arginine	1.0415 g
Riboflavin	0.7061 mg
Tocopherol, beta	0.0584 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.2 g
Glutamic acid	3.4467 g
Sodium, Na	6641.5875 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9737 g
Total lipid (fat)	40.3084 g
Manganese, Mn	4.2213 mg
Fructose	4.85 g
Proline	0.575 g
Fatty acids, total saturated 16:0	5.9877 g
Fatty acids, total saturated 8:0	0.0118 g
Sucrose	3.2815 g
Choline, total	138.357 mg
Sugars, total	17.6732 g
Serine	0.6583 g
Fatty acids, total saturated 10:0	0.0254 g
Fatty acids, total saturated 18:0	1.2986 g
Vitamin B-6	0.8979 mg
Selenium, Se	53.7095 g
Ash	23.6713 g
Fatty acids, total saturated 18:1 undifferentiated	23.8321 g
Pantothenic acid	2.5511 mg
Phenylalanine	0.6785 g
Copper, Cu	1.5918 mg
Betaine	0.7627 mg
Thiamin	1.0552 mg
Retinol	7.8 g
Methionine	0.2687 g
Iron, Fe	12.6755 mg
Carbohydrate, by difference	152.3144 g
Phosphorus, P	1032.111 mg
Folate, total	467.2552 g
Tocopherol, gamma	0.5396 mg
Fatty acids, total saturated 4:0	0.0324 g
Lycopene	5751.41 g
Alanine	0.757 g
Cholesterol	14.08 mg
Valine	0.7428 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	5.2279 g
Glycine	0.5745 g
Carotene, alpha	2451.084 g
Glucose (dextrose)	5.1818 g
Fatty acids, total saturated 14:0	0.2112 g
Zinc, Zn	4.9847 mg
Isoleucine	0.5576 g
Fatty acids, total saturated 12:0	0.0285 g
Fatty acids, total polyunsaturated	5.7244 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	1.008 g
Tocotrienol, alpha	0.0757 mg
Vitamin A, IU	13358.5302 IU
Folate, DFE	683.7052 g
Tryptophan	0.1592 g
Vitamin C, total ascorbic acid	44.5265 mg
Phytosterols	93.904 mg
Folic acid	309.4125 g
Galactose	0.5019 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0193 g
Starch	0.9152 g
Tyrosine	0.4167 g
Vitamin B-12	2.236 g
Vitamin K (phylloquinone)	98.3196 g
Fatty acids, total saturated	7.8975 g
Histidine	0.3173 g
Fatty acids, total monounsaturated	25.1426 g
Threonine	0.5809 g
Folate, food	157.8427 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	2.9038 g
Vitamin E (alpha-tocopherol)	6.1079 mg
Magnesium, Mg	123.7857 mg
Lysine	0.5494 g
Potassium, K	3132.6692 mg
Cystine	0.2855 g
Fluoride, F	12.3051 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Carrot	0.5 cup	26.24	6.1312	0.1536
Onion	0.5 cup	32	7.472	0.08
Parmesan cheese	0.25 cup	74	8	1
Tomato	1.5 cups	40.23	8.6942	0.447
Celery	1 cup	16.16	2.9997	0.1717
Water	1 cup	0	0	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Garlic Clove	2	0	0	0
Basil	0.25 cup	1.38	0.159	0.0384
chicken broth	4 cups	312.48	7.56	10.4832
grain rice	0.75 cup	506.4375	110.9306	0.9158