The RICE, POTATO AND ZUCCHINI SOUP is the classic childhood dish that brings to mind the simple but tasty recipes of grandmothers, who with very little always managed to comfort us (and to make us children eat vegetables too). It’s a humble and quick dish, perfect to serve for a family dinner, and in cold months it can become the comfort food for guests who love the simple goodness of soups.
As you can see, this recipe requires very few ingredients, easily available in every kitchen, and can be prepared in a very short time. Yet its creaminess, given by the potatoes and the starch of the rice, and its intense but delicate flavor, given by a good broth and the zucchinis, make the soup special and delicious.
A dish, in short, one of those we may never eat in a starred restaurant, but that make home Italian cooking the healthiest and the best there is.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/3 cups Arborio rice
- 10 1/2 cups beef broth
- 1 lb 2 oz potatoes
- 2 zucchini (large)
- to taste coarse salt
- 1/3 cup grated Parmesan
- to taste extra virgin olive oil
FOR THE RICE, POTATO AND ZUCCHINI SOUP YOU WILL NEED
- 1 Pot
- 1 Peeler
- 1 Knife
PREPARATION: RICE, POTATO AND ZUCCHINI SOUP
To prepare the rice, potato and zucchini soup, first make the meat broth. I used a concentrated (cube-based) broth, but if you have excellent homemade beef broth that’s even better.
Peel the potatoes and cut them into fairly small cubes. When the broth is boiling, add them and simmer for 5 minutes.
Meanwhile wash and trim the zucchinis, remove the inner seeds and cut them into cubes the same size as the potatoes.
Add them to the broth and let them infuse for a few minutes.
Add the rice and cook over medium heat, stirring from time to time. Taste the dish and add salt if necessary.
When cooked, stir in the Parmesan and mix. Serve the soup very hot, with a drizzle of good extra virgin olive oil added raw.
