Minestrone with rice
4 servings
60 minutes
Minestrone with rice is a hearty Italian soup from rustic cuisine, where each housewife used seasonal vegetables and available ingredients. This version of minestrone combines the richness of fresh vegetables and the tenderness of rice, creating an amazingly filling yet light dish. Its taste is bright and rich: the sweetness of carrots and peppers harmonizes with the slight acidity of tomatoes, while rice adds softness. This soup is perfect for a cozy family lunch, warming with its aroma and flavor. Minestrone is great not only as a standalone dish but also as a base for experiments – add your favorite spices, beans or pasta. The main thing is to let the soup steep so its flavor fully develops.
1
Chop all the vegetables finely, preferably into cubes.
- Zucchini: 1 piece
- Bell pepper: 2 pieces
- Celery stalk: 3 pieces
- Potato: 2 pieces
- Green peas: 50 g
- Tomatoes: 1 piece
- Carrot: 2 pieces
- Garlic: 2 cloves
- Red onion: 1 piece
2
Sauté onion in olive oil, then add carrot. Use red or shallot onion, but regular onion is also fine.
- Red onion: 1 piece
- Carrot: 2 pieces
3
After 5 minutes, add the pepper and celery. Add more olive oil if necessary.
- Bell pepper: 2 pieces
- Celery stalk: 3 pieces
4
Next, add the zucchini, which can be replaced with courgette. Cover with a lid and simmer for 15 minutes.
- Zucchini: 1 piece
5
Boil water. For thick soup, 1 liter is enough. If you need it liquid, then 1.5–2 liters.
6
Pour the vegetables from the pan and potatoes into boiling water.
- Potato: 2 pieces
7
Cut the tomato and pour boiling water over it to make peeling easier. Cut into cubes.
- Tomatoes: 1 piece
8
10 minutes before the soup is ready, add peeled tomato, peas, and small pasta or rice if desired, as well as garlic.
- Tomatoes: 1 piece
- Green peas: 50 g
- Rice: to taste
- Garlic: 2 cloves
9
You can add beans instead of peas, but they take longer to cook.
10
Salt and pepper it. It's better to let the soup steep.
- Salt: to taste
- Ground black pepper: to taste
