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Saturday, 25 June 2011

ITALIAN SOUP

Italian soup is rich in protein, it is a classic italian recipe often combined with the cold days of winter but in summer is great eaten cold.

INGREDIENTS FOR 6 PEOPLE

- 350 g peeled potatoes
- 200 g CARROTS
- 150 g ZUCCHINI
- CLIPPED BEANS 100 g
- FRESH BEANS BORLOTTI 150 gr
- 200 g ripe tomatoes
- 1 large onion n
- 100 g CELERY
- EXTRA VIRGIN OLIVE OIL
- Garlic cloves 1 n
- PARSLEY
- BASIL
- RICE 200 g
- SALT

PROCEDURE:
Cut the skin of the tomatoes and blanch them in water. Drain, peel and chop coarsely. Chop the onion and celery and sauté in a pan with oil. Combine diced vegetables, beans and 2 liters of water. Boil, cover with a lid and cook for about 1 hour and 30 minutes.
Boil the rice in boiling salted water for 12 15 minutes. drain and let cool.
Finely chop the parsley, garlic and basil.
Add the rice and herbs to the soup, stir, add salt and pour into a bowl.

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