Italian
Legume and Rice Soup
by Giallozafferano · 2.9M subscribers on YouTube
A creamy and comforting Italian soup made with mixed legumes, rice, and vegetables, finished with fresh thyme and olive oil.
- Difficulty
- easy
Ingredients
12 items- Carrotfor the soffritto
- Celeryfor the soffritto
- Shallotfor the soffritto
- Olive Oilfor the soffritto
- Potatopeeled and cut into large cubes
- Tomato Passatarinse the jug with a little water
- Legumi Mistie.g., borlotti beans, cannellini beans, lentils
- Waterenough to cover the ingredients
- Ricee.g., Arborio or Carnaroli
- Saltto taste
- Thymefresh, for garnish
- Black Pepperfreshly ground, to taste
Method
- Peel the carrot, trim the celery (remove strings), and peel the shallots; cut everything into a small brunoise dice. Sauté in olive oil for 10 minutes.
- Peel the potatoes and cut into large cubes; add to the pot, stir, then add the tomato passata (rinse the jug with a little water). Cook for 2–3 minutes.
- Add the mixed legumes, cover with water, and cook covered for 20 minutes.
- Add the rice, season with salt, stir, and cook for 10 minutes with the lid slightly ajar.
- Pour into bowls, garnish with fresh thyme, a grind of black pepper, and a drizzle of raw olive oil.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
