Basil Rice Soup – Minestra Di Riso E Basilico |
|
 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Antonio Cecconi - Betty Crocker’s Italian Cooking - This soup is pretty amazing... No matter what I serve it with, whether the rest of dinner is a disaster or amazing (and I've done both with this soup), this soup gets lasting compliments. Ingredients:
2 tablespoons olive oil |
2 garlic cloves, chopped |
1 cup chopped celery |
1/2 cup chopped onion |
1/2 cup chopped carrot |
1/4 cup chopped fresh basil |
3/4 cup uncooked long-grain rice |
1 1/2 cups chopped tomatoes |
4 cups chicken broth |
1 cup water |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup shredded parmesan cheese |
Directions:
1. Heat oil in 4-quart Dutch oven over medium-low heat. Stir in garlic, celery, onion, carrot and basil. Cover and cook 10 minutes, stirring occasionally.
2. Stir in rice and tomatoes. Cook uncovered over medium heat 5 minutes, stirring occasionally. Stir in remaining ingredients except cheese.
3. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender. Serve with cheese.
|
|