Today, a recipe for a one-pot dish: rice soup with kale and pecorino.
A super comfort food that warms your soul and body, the kale pairs perfectly with the savoriness of Tuscan pecorino, making this soup a true delight. During the fall and winter, on those cold nights when you don’t feel like doing anything, there’s nothing better than a nice bowl of hot soup. If it has ingredients that are good for us, even better, as kale contains vitamins and minerals with antioxidant properties, is rich in nutrients, and has very few calories.
We can use kale to prepare magnificent gnocchi, a delicious pesto, or tasty soups. In this recipe, I used it with rice and aged grated Tuscan pecorino, which with its delicate aroma of nuts and hay, enhances this dish even more.
Let’s see together, step by step, how to make this recipe.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
Below you will find links to the ingredients used
- 11.3 oz rice
- 7.1 oz kale (cleaned)
- 1 onion
- 2.8 oz Tuscan pecorino (aged)
- 2.1 oz olive oil
- to taste fine salt
- to taste black pepper
- 1/2 carrot
- 1/2 onion
- 1 stalk celery
- 3 stalks kale
- 1.5 l water
Tools
Below you will find links to some tools used to make the recipe
- 1 Scale
- 1 Pot
- 1 Casserole
- 1 Cutting Board
- 1 Knife
- 1 Ladle
Let’s Begin!
Peel the carrot and cut it into large pieces, wash and clean the celery stalk by removing the strings and cut it into large pieces as well, then peel the onion and also cut it into large pieces. Put everything in a casserole with the water and let it boil for at least half an hour.
While our broth is boiling, let’s clean the kale, washing it thoroughly and then separating the leaves from the stalks. Add three or four of these to the broth while chopping the leaves with a knife on a cutting board. Take the onion, clean it, and chop it finely.
In a casserole, put the oil with the onion and let it sauté slightly, then add the rice and let it toast for a minute, then add a couple of ladles of hot broth and let it cook, stirring and adding broth as it dries.
After four or five minutes from the start of the rice cooking, add the chopped kale and continue to cook by adding broth and stirring without ever letting it dry. When the rice is cooked, turn off the heat and add the grated aged Tuscan pecorino, stir, and let it rest for a couple of minutes before serving.
Una Riccia Recommends
If you cannot find Tuscan pecorino, you can also use other well-aged cheeses such as other pecorinos or aged Parmigiano Reggiano. You can add a pinch of spicy chili pepper to your soup to give it an extra kick.
