Very simple yet very tasty this minestrone with cabbage and rice. Brown rice, cauliflower, carrots, celery, leek, a little pumpkin, vegetable broth. That’s it, try it with me.
I love soups and minestrones and often, whether it’s summer or winter, I prepare them in the evening, sometimes with legumes, very often with grains. Try them also with rice cream or turn them into a velouté and don’t forget at the end a teaspoon of miso. You’ll taste how good it is.
Here are a few ideas
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 118.57 (Kcal)
- Carbohydrates 16.91 (g) of which sugars 3.12 (g)
- Proteins 2.28 (g)
- Fat 5.07 (g) of which saturated 0.79 (g)of which unsaturated 0.15 (g)
- Fibers 1.77 (g)
- Sodium 661.14 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients — Minestrone with Cabbage and Rice
- 1/4 cup brown rice (semi-whole)
- 1 cup cauliflower
- 1 cup carrot
- 1/2 cup celery
- 1/3 cup leek
- 3 cups vegetable broth
- 2 tbsp extra virgin olive oil
- 1 pinch sea salt
- 1 pinch pepper
- 1 tsp miso (rice miso)
Steps — Minestrone with Cabbage and Rice
Rinse the rice, clean the vegetables and cut them into pieces.
In a pot pour one tablespoon of oil, add the chopped leek and sauté until softened. Add the rice and cook for a few minutes to toast slightly. Add all the vegetables and the vegetable broth and cook for about 30 minutes. Adjust the seasoning; if you like, add thyme and marjoram. Turn off the heat and dissolve a teaspoon of rice miso. Serve with a tablespoon of extra virgin olive oil and a sprinkle of pepper.
Tips from Timo e Lenticchie
You can vary the same minestrone depending on the season; try it with artichokes, lettuce, or turnips.
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