Italian · Dinner
Rice and Pea Soup (Low-Calorie)
A light Italian-style rice and pea soup built on lean pork loin, sweet peas, and a Parmesan-flecked broth simmered with soffritto. Cooked without cream or excess fat, it stays brothy and vegetable-forward while keeping a hearty, comforting texture, finished with fresh parsley and a squeeze of lemon.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
389Calories
39.8gProtein
9.5gFat
40.1gCarbs
7.2gSugar
5.9gFiber
586mgSodium
68mgChol
2.2gSat Fat
812mgPotassium
140mgCalcium
3.2mgIron
0.5mcgVitamin B12
22mgVitamin C
low-calorie
high-fiber
low-cholesterol
protein-rich
low-calorie
Instructions
1
Prep
Dice pork loin small and finely chop onion, carrot, celery, garlic, and parsley on a cutting board.
2
Heat
Warm olive oil in a medium saucepan over medium-low heat and sweat onion, carrot, and celery for 5 minutes until softened and translucent.
3
Heat
Add pork loin and sear over medium heat for 3 minutes, turning occasionally, until lightly browned. Stir in garlic and cook 30 seconds until fragrant.
4
Heat
Pour in stock and arborio rice, bring to a gentle boil, then reduce to low heat and simmer for 15 minutes, stirring occasionally, until rice is tender. Stir in peas and simmer 3 minutes more until bright green.
5
Plate
Ladle soup into a bowl, stir in Parmesan and lemon juice, scatter parsley over top, season with salt and pepper, then serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork loin
- 1/2 cup90g arborio rice
- 1 cup130g peas
- 11 onion
- 11 carrot
- 11 celery stalk
- 2 clove2 clove garlic
- 2 1/2 cups600ml vegetable stock, low-sodium
- 2 tsp2 tsp olive oil
- 2 tbsp10g Parmesan
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp lemon juice
- salt, to taste
- black pepper, to taste
