Rich, thick vegetable soup. Flexible in the ingredients.
- 1/2 cup dried kidney beans can substitute canned beans
- 1/2 cup dry rice
- 1/4 cup olive oil
- 1 clove peeled garlic
- 2 cups fresh or frozen spinach, chopped
- 1 can tomatoes (approx. 1 lb)
- 1 onion, sliced
- 2 stalks celery, diced
- 2 cups cabbage, green or red, shredded
- 2 cups carrots, chopped
- 2 qts prepared soup stock veg, chkn, beef
- 1 Tbs parsley, chopped
- pinch of sage
- salt & pepper to taste
- 1/4 cup grated parmesan
- If using dry beans, soak overnight. Drain.In large pot, heat oil. Sauté garlic, onion and fresh vegetables for ten minutes. Stir. Add rice, beans, salt and pepper, and soup stock. Cover and simmer until beans and rice are tender and most of the soup has been absorbed. This usually takes about 1-1/2 hours. Add cheese and mix thoroughly.
I love this soup. My aunt used to make it for me and I adopted it as my own. The original recipe is from The Art of Italian Cooking' by Maria Lo Pinto, 1948. Although it needs no tweaking at all, the beauty of this soup is its versatility. You can use virtually any vegetable, bean or grain. A beef stock gives it a different depth. Sometimes I use farro instead of rice. Lately I've left out the cheese because I prefer the flavor of the vegetables to come through. It is easy to enlarge the recipe and, like most soup, improves with additional cooking. ps If you have an Instant Pot, you can knock this recipe out in an hour or less. Save all your vegetable trimmings to make your next pot of broth. Buono appetito!