Minestra Di Riso

A bean recipe for every taste:

Long-grain rice is a characteristic ingredient in northern Italian vegetable soups – as are beans in Tuscany, leaf lettuce and fresh culinary herbs on the Riviera, and olive oil, tomatoes, garlic and sometimes pasta in the south of the boot. Mostly the Italian cooks prepare their vegetable soups following together what is just on the market or grows in the garden.

Orientate yourself with the vegetables for her soup at the current market offer. The proportion of vegetables and herbs should be between 400 and 500 g, not including the potatoes. You can also buy larger quantities, chop them and freeze them, as Pia Cerri does. Leeks and celery have a very intense flavor. So you should not use more than one leek and 1-2 stalks of celery. Of course, you can likewise vary with the herbs and sprinkle Pecorino instead of Parmesan. If you want to serve this soup as a light prelude to a menu, then you should also take the following courses into account when selecting and massing the vegetables and culinary herbs. Clean all the vegetables and culinary herbs in detail and chop them. Sauté them in butter for 10-15 minutes on the lowest flame. They must not be browned. Fill up with the water. Add the peeled and cut into pieces, season lightly with salt and cook for half an hour.

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