By Rod Paul
MINESTRONE SOUP WITH RICE
2 steps
Prep:30minCook:1h
Updated at: Thu, 17 Aug 2023 03:38:57 GMT
Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
30
High
Nutrition per serving
Calories395.8 kcal (20%)
Total Fat9.7 g (14%)
Carbs58.3 g (22%)
Sugars12.6 g (14%)
Protein18.2 g (36%)
Sodium744.3 mg (37%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
400mlcanellini beans
drained
2 Tbspextra virgin olive oil
1white onion
finely chopped
1garlic clove
finely chopped
3 tablespoonsparsley
finely chopped
2sage leaves
35gprosciutto
cubed
2celery stalks
halved, then sliced
2carrots
sliced
3potatoes
peeled
1 teaspoontomato paste
400gchopped tomatoes
3 litreschicken stock
or vegetable
2zucchini
courgettes, sliced
150gfresh peas
0.25cabbage
shredded
170grisotto rice
8basil leaves
Instructions
Step 1
Heat oil in a saucepan and add the onion, garlic, parsley, sage and pancetta. Cook over low heat, stirring once or twice, for 10 minutes of until the onion is softened but not browned. Add the celery, carrot and potatoes, and cook for 5 minutes. Stir in the tomato paste, chopped tomatoes, basil and borlotti beans. Season with freshly ground black pepper. Pour in the stock and bring slowly to the boil. Cover and leave to simmer for 2 hours, stirring once or twice .
Step 2
If the potatoes have not broken up by the end of the 2 hours, roughly break them with a fork against the side of the pan. Season to taste then add the zucchini, peas, green beans, cabbage and rice. Simmer for a further 15-20 minutes, or until the rice is cooked. Divide among six soup bowls and sprinkle with a little parmesan cheese, to serve
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