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Minestrone Soup

03 11 2015 0 Comment

A hearty bowl of soup perfect for those cold nights spent inside. Pair it up with grain-free cauliflower pizza.

minestrone soup


4 cups (1L) Beef broth

1/3 cup (80ml) long grain rice

2tbsp (30ml) olive oil

1 medium onion, chopped

1 leek, white part only, chopped

1 carrot, chopped

1 celery stalk, chopped

1 medium potato, diced

5 cloves garlic, crushed

¾ cup (175ml) diced cabbage

½ cup (125ml) dried romono or cannellini beans, cooked, or 1 cup (250 ml) canned romano beans, drained.

4 medium tomatoes, peeled and diced

1 medium zucchini, diced

2 tbsp (30ml) chopped fresh parsley or 2 tsp (10ml) dried

1 tbsp (15ml) chopped fresh sage or 1 tsp (5ml) dried

1 tbsp (15ml) chopped fresh basil or 1 tsp (5ml) dried

½ cup (125ml) fresh or frozen green peas, cooked

¼ tsp (1ml) nutmeg or to taste

salt and freshly ground pepper


½ cup (125ml) grated Parmigiano-Reggiano cheese (optional)

¼ cup (60ml) extra virgin olive oil

fresh basil leaves



In large saucepan, bring broth to a boil. Add rice, cover and cook on a low heat for 18 minutes. Drain, reserving broth. Stir a little oil into rice to prevent sticking.

Add onion, leek, carrot, celery, potatoes, and garlic. Add reserving broth and simmer for 5 minutes before adding cabbage and cooked beans. Continue to cook for 6 to 8 minutes, or until vegetables are tender.

Stir in cooked rice, peas, nutmeg and salt and pepper to taste

Ladle into soup bowls and garnish with Parmigiano, olive oil, and basil

Serves 8

Source: Food & Drink

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