Minestrone with rice and beans: minestrone di riso e fagioli

Minestrone with rice and beans: minestrone di riso e fagioli

  • Preparation Time15 mins
  • Cooking Time80 mins
  • Serves4
  • DifficultyEasy
100g dried borlotti beans
Salt and freshly ground black pepper
1 1/2L chicken stock
300g whole, peeled plum tomatoes, seeds removed, roughly chopped
1 small head green cabbage, washed, roughly chopped
280g arborio rice
55g fresh Italian sausage
1 stick celery, thinly sliced
1 medium carrot, thinly sliced
1 medium onion, chopped
60g butter
Parmesan cheese, for grating
1) Soak the borlotti beans overnight. In the morning, drain the beans and place them in a medium-sized soup pan.

2) In a 30cm saucepan, heat the oil over a medium-high flame until hot but not smoking. Add the onion and sweat over medium heat until soft and translucent, about 5 minutes. Add the carrot and celery.

3) Meanwhile, slice the sausage into half moons. Add the beans, sausage and the rice to the saucepan. Using a wooden spoon, gently mix the rice in with the sausage and onion, so that the grains are coated in the olive oil and the sausage is lightly browned.

4) Add the cabbage and tomatoes, and stir to combine. Add the chicken stock, bring to a boil and reduce to a simmer. Let simmer gently until the rice is cooked and the vegetables tender, about 45 minutes to 1 1/2 hours for a thicker texture. Season, to taste, with salt and pepper.

Serve warm with Parmesan, for grating.

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