Immerse yourself in the vibrant flavors of Italy with our exquisite Basil Rice Soup (Minestra di Riso e Basilico) and its delectable variations. This classic dish, originating from the Liguria region, enchants the palate with its aromatic basil, creamy rice, and a symphony of fresh vegetables. Our collection of recipes takes you on a culinary journey, offering delightful twists on this beloved soup. From the traditional Genovese-style Minestra to its hearty Tuscan rendition, Ribollita, and the vibrant Roman Minestrone, each recipe promises a unique taste experience. Whether you prefer a classic preparation or an innovative take, our Basil Rice Soup recipes will transport you to the heart of Italian culinary tradition.
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BASIL RICE SOUP - MINESTRA DI RISO E BASILICO
Antonio Cecconi - Betty Crocker's Italian Cooking ----- This soup is pretty amazing... No matter what I serve it with, whether the rest of dinner is a disaster or amazing (and I've done both with this soup), this soup gets lasting compliments.
Provided by Miss Emma
Categories Clear Soup
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in 4-quart Dutch oven over medium-low heat. Stir in garlic, celery, onion, carrot and basil. Cover and cook 10 minutes, stirring occasionally.
- Stir in rice and tomatoes. Cook uncovered over medium heat 5 minutes, stirring occasionally. Stir in remaining ingredients except cheese.
- Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender. Serve with cheese.
ASPARAGUS AND RICE SOUP (MINESTRA DI ASPARAGI E RISO)
Make and share this Asparagus and Rice Soup (Minestra Di Asparagi E Riso) recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the asparagus; snap off the tough bottom stubs.
- Slice the spears crosswise into 1/3 inch chunks, including the tips.
- Pour 1/3 cup olive oil into a large pot, drop in the crushed garlic, and set over med-high heat.
- Golden the garlic for a minute or two, just until fragrant and lightly colored, and stir the potato cubes into the hot oil.
- Cook/stir occasionally, until the potatoes are crusty and starting to stick to the bottom but not browned-lower the heat if necessary-4-5 minutes.
- Stir in the chopped leeks; cook until softened and sizzling, 3-4 minutes.
- Pour 5 quarts water into the pot; add in the bay leaves and tablespoon salt; stir well, scraping up any crusty potatoes on the bottom.
- Cover, and bring to a boil over high heat; stir in all the asparagus, return to a boil, and adjust heat to keep the broth bubbling steadily and slowly reducing.
- Cook uncovered about 1 ½ hours, stirring occasionally, until the soup volume is reduced by almost a third and the broth is full of flavor-tasting is the way to test for doneness.
- Stir in the rice and return to a boil; cook for 10 minutes, until the grains are al dente, then turn the heat off.
- Season with freshly ground black pepper, and more salt to taste.
- Stir in 2 tablespoons olive oil and ½ cup grated cheese.
- Serve immediately in warm bowls, with more cheese and oil at the table.
Tips:
- Use fresh basil. Basil is the star of this soup, so it's important to use fresh leaves. If you don't have fresh basil, you can substitute 1 tablespoon of dried basil, but the flavor will be less intense.
- Don't overcrowd the pot. When adding the rice to the pot, make sure not to overcrowd it. The rice needs to have room to cook and absorb the liquid.
- Simmer the soup for at least 30 minutes. This will allow the flavors to meld and the rice to become tender.
- Serve the soup hot. Basil rice soup is best served hot, so make sure to reheat it if you have leftovers.
Conclusion:
Basil rice soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is also a great way to use up leftover rice. With its simple ingredients and flavorful broth, this soup is sure to become a family favorite.
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