Ingredients for Basil Rice Soup Minestra Di Riso E Basilico
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 2 stalks chopped celery
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1 cup packed fresh basil leaves
- 1 cup Arborio rice (replaces Long Grain Rice from list)
- 28 ounces (one 28-ounce can) crushed tomatoes (replaces Chopped Tomatoes from list)
- 4 cups chicken broth
- Water (not found as an explicit ingredient to be added in recipe)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Parmesan Cheese
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How to Make Basil Rice Soup Minestra Di Riso E Basilico
- Heat 2 tablespoons of olive oil in a 4-quart Dutch oven over medium-low heat.
- Add 2 cloves minced garlic, 2 stalks chopped celery, 1/2 cup chopped onion, and 1/2 cup chopped carrot. Stir in 1 cup packed fresh basil leaves.
- Cover and cook for 10 minutes, stirring occasionally, until vegetables soften.
- Stir in 1 cup Arborio rice and 28 ounces (one 28-ounce can) crushed tomatoes.
- Cook uncovered over medium heat for 5 minutes, stirring occasionally, until the rice is lightly toasted.
- Stir in 4 cups vegetable broth (or chicken broth for a richer flavor), 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring to a boil.
- Reduce heat to low.
- Cover and simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
- Serve hot, topped with grated Parmesan cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
12g
Fat
8g
Carbs
8g
