Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Asparagus and Rice Soup (Minestra Di Asparagi E Riso) Recipe
    Lost? Site Map

    Asparagus and Rice Soup (Minestra Di Asparagi E Riso)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    1 hr

    1 hr 30 mins

    ratherbeswimmin''s Note:

    Lidia Bastianich; Lidia’s Italy. Istria

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Rinse the asparagus; snap off the tough bottom stubs.
    2. 2
      Slice the spears crosswise into 1/3 inch chunks, including the tips.
    3. 3
      Pour 1/3 cup olive oil into a large pot, drop in the crushed garlic, and set over med-high heat.
    4. 4
      Golden the garlic for a minute or two, just until fragrant and lightly colored, and stir the potato cubes into the hot oil.
    5. 5
      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.
    6. 6
      Stir in the chopped leeks; cook until softened and sizzling, 3-4 minutes.
    7. 7
      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.
    8. 8
      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.
    9. 9
      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.
    10. 10
      Stir in the rice and return to a boil; cook for 10 minutes, until the grains are al dente, then turn the heat off.
    11. 11
      Season with freshly ground black pepper, and more salt to taste.
    12. 12
      Stir in 2 tablespoons olive oil and ½ cup grated cheese.
    13. 13
      Serve immediately in warm bowls, with more cheese and oil at the table.

    Ratings & Reviews:


    Nutritional Facts for Asparagus and Rice Soup (Minestra Di Asparagi E Riso)

    Serving Size: 1 (790 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 279.0
    Calories from Fat 125
    Total Fat 13.9 g
    Saturated Fat 1.9 g
    Cholesterol 0.0 mg
    Sodium 905.5 mg
    Total Carbohydrate 35.0 g
    Dietary Fiber 3.8 g
    Sugars 2.7 g
    Protein 5.0 g

    The following items or measurements are not included:

    grana padano

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes