Italian cuisine · Soups & Stews

Minestra di Riso e Verza

Lombard rice soup with finely shredded savoy cabbage, stirred creamy and seasoned generously with parmesan.

Ingredients · for 4 servings

• 1/2 head savoy cabbage
• 200 g round-grain rice
• 1 onion
• 1 carrot
• 1 stalk celery
• 40 g butter
• 2 tbsp olive oil
• 1.5 l vegetable stock
• 80 g parmesan
• Salt, pepper

Instructions

1. Remove the tough core from the savoy cabbage, cut the leaves into strips about 1 cm wide and wash thoroughly; finely dice the onion, carrot and celery.
2. Melt the butter and olive oil in a large pot and sweat the diced vegetables over low heat for 8 min. until translucent.
3. Add the cabbage, sprinkle with salt, and let it wilt for 10 min., stirring occasionally, until dark green and soft.
4. Pour in the hot vegetable stock, bring to a boil and simmer for 10 min. so the cabbage releases its flavor into the stock.
5. Stir in the rice and cook uncovered for 16–18 min., stirring every few minutes, until it's soft and thickens the soup.
6. Remove from the heat, stir in the grated parmesan, season with salt and pepper, and serve immediately in warmed deep bowls.