Basil Rice Soup – Minestra Di Riso E Basilico

Miss Emma's Note:

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.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 2 tablespoons olive oil
• 2 garlic cloves , chopped
• 1 cup chopped celery
• ½ cup chopped onion
• ½ cup chopped carrot
• ¼ cup chopped fresh basil
• ¾ cup uncooked long-grain rice
• 1 ½ cups chopped tomatoes
• 4 cups chicken broth
• 1 cup water
• 1 teaspoon salt
• ¼ teaspoon pepper
• ¼ cup shredded parmesan cheese

Directions:

1. 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.
2. Stir in rice and tomatoes. Cook uncovered over medium heat 5 minutes, stirring occasionally. Stir in remaining ingredients except cheese.
3. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender. Serve with cheese.

Reviews

[Chef Kate]

I just had a second bowl---this is GOOD SOUP!! I followed the instructions, using (happily) all fresh local produce and herbs and jasmine rice. Grating the parmesan over the top really does take this soup over the top. Mille Grazie, Miss Emma!!!!