The soup with rice, vegetables, and legumes is a simple and delicious main course. The recipe I propose is the one my grandmother used to make when I was little. I remember helping her peel the fresh borlotti beans she bought and it was delicious even reheated. This soup is simply made with onion, celery, carrots, zucchini, borlotti beans (in this case, I used canned ones to speed up the recipe), peas, and the addition of rice in the same pot to absorb all the flavors.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 5 cups water
- 1/2 cup Arborio rice
- 2.1 oz white onion
- 2.1 oz celery
- 2.1 oz carrot
- 2.1 oz zucchini
- 2.1 oz frozen peas
- 2.1 oz canned borlotti beans
- 4 tbsps extra virgin olive oil
- 1 tbsp tomato paste
- to taste coarse salt
- to taste black pepper
Tools
- Kitchen Scale
- Knife
- Cutting Board
- Vegetable Peeler
- Colander
- Pot
- Small Pan
- Ladle
Steps
To prepare the soup with rice, vegetables, and legumes…
Peel the onion and chop it coarsely, peel the carrot and dice it. Then take the celery, discard the leaves, wash it and cut into pieces, and finally wash the zucchini and cut it in the same way.
Place the chopped vegetables in a pot with the extra virgin olive oil and sauté them lightly over low heat.
Then add the frozen peas, well-drained and rinsed borlotti beans, and tomato paste.
Pour the cold water into the pot with the vegetables and legumes and bring to a boil. When the water starts to boil, add the rice and cook it over medium heat for 20 minutes, stirring occasionally.
Towards the end of cooking, add salt and pepper. You should obtain a rice soup not too liquid, but slightly thickened by the starch released by the rice during cooking.
Serve the rice soup with vegetables and legumes hot, with a sprinkle of cheese to taste.
