posted by Lee Sands 08-09-98 7:16 PM
Vegetable Minestrone with Rice
2 tbs. unsalted butter
3 tbs. extra-virgin olive oil
1 cup minced yellow onion
1 cup minced carrot
1 cup minced celery
2 cloves garlic, minced
1/4 pound pancetta, chopped
4 fresh sage leaves, shredded
1/4 pound fresh green beans, trimmed and diced
2 cups peeled and diced potatoes
2 cups diced fresh tomatoes, or canned tomatoes
1 cup small green peas (fresh or thawed frozen)
2 medium zucchini, diced
1/4 pound mushrooms, thinly sliced
Salt and freshly ground pepper to taste
2 quarts vegetable broth or chicken broth
1/2 cup imported arborio rice
1/3 to 1/2 cup freshly grated Parmigiano cheese
Over medium heat, heat the butter and oil in a large pot. Add panceta, garlic, celery, carrot, and onion. Cook, stirring, until the vegetables are lightly golden, about 5 or 6 minutes.
Add the sage and stir for a few minutes. Add all the vegetables and season with salt and pepper. Stir for a few minutes.
Add the broth. Bring to a gentle boil, reduce the heat to low, and simmer, uncovered, for 40 to 50 minutes, stirring occasionally.
Add the rice and cook for 12 to 15 minutes. Turn the heat off and let the soup rest for a few minutes. Adjust the seasoning and serve with a sprinkling of Parmigiano.
Serves 8 to 10.