Minestrone Soup with Rice

chef.jackson's picture

Nov. 10, 2011

Ingredients

Leeks 8 Ounce , washed and finely chopped (225 Gram)
Celery stick 2 , washed and finely chopped
Carrots 6 Ounce , washed and finely chopped (175 Gram)
Cabbage 6 Ounce , washed and shredded (175 Gram)
Tomatoes 2 (Fresh Or From A Tin)
Onion 1 Medium , finely chopped
Streaky bacon 2 Ounce , rinds removed and finely chopped (50 Gram)
Butter 1 Tablespoon
Olive oil 1 Tablespoon
Garlic 1 Clove (5 gm) , crushed
Stock 2 1/2 Pint (1 1/2 Liters, Any Good Home Made)
Dried basil 1 Teaspoon
Rice 2 Tablespoon
Tomato puree 12 Milliliter (1 Dessertspoon)
Chopped parsley 2 Tablespoon
Salt To Taste
Freshly milled black pepper To Taste
Grated parmesan cheese 1 Cup (16 tbs) (For Serving)

Directions

MAKING

1 In a large saucepan, heat up the butter and oil.

2 Add in the bacon and cook this for a minute or two.

3 Add in the onion along with the celery and carrots and chopped tomatoes.

4 Stir in the crushed garlic along with salt and pepper.

5 Cook, covered very gently for 20 minutes to allow the vegetables to sweat, stirring occasionally.

6 Pour in the stock along with the basil.

7 Continue to simmer, covered for about 1 hour.

8 Add in the leeks, cabbage and rice and cook for another 30 minutes.

9 Stir in the tomato puree, cooking for another 10 minutes.

10 Add in the parsley.

SERVING

11 Serve in warmed soup bowls, sprinkled with Parmesan cheese.

Recipe Summary

Difficulty Level: Medium
Cook Time: 135 Minutes
Ready In: 135 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 430Calories from Fat 206

 % Daily Value*

Total Fat 23 g35.4%

Saturated Fat 10 g50%

Trans Fat 0 g

Cholesterol

Sodium 1347 mg56.13%

Total Carbohydrates 32 g10.7%

Dietary Fiber 6 g24%

Sugars 10 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet