Recipe
Romano Soup Recipe
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Noir / All my dishes 1 year, 11 months ago
Perfect soup for a cold winter's day! Deep, rich and satisfying! Enjoy! :) Serve with a salad, crusty bread and a fine glass of wine!
Prep:20m Cook:60m Servings:4
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 Noir |
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Ingredients
- 2/3 cup Arborio Italian rice
- 5 oz Pecorino Romano cheese
- - flaked
- 1 small Cabbage -- julienne
- 1 small Onion -- finely chopped
- 1 Carrot -- finely chopped
- 1 Celery stick -- finely chopped
- 1 clove Garlic -- finely chopped
- Extra virgin olive oil
- Salt
- Fresh ground black pepper
Directions
- In a saucepan, saute the onion in a bit of oil over medium high heat until
- transparent.
- Then add the celery, carrot and garlic, and cook for 2
- minutes.
- Add the cabbage and cook the vegetable mixture for a few minutes.
- Then cover with hot water, season with salt and pepper, and simmer
- uncovered for 45 minutes.
- Add the rice and cook for 15 minutes longer.
- Add the cheese, stir gently and turn off the heat immediately.
- Cover and let stand for 5 minutes before serving.
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rml 1 year, 11 months ago said:
This sounds like an "Old World" recipe. Thanks again!
pink 1 year, 11 months ago said:
On my Menu for tonight! Thank you Noir! Simple is good! Tops!
robertg 1 year, 11 months ago said:
One of the few Italian recipes without tomato, sounds great, will have to make. Thanks.....
possumqueen 1 year, 11 months ago said:
Oh. My. Word.
I am in love with this recipe!!!!
I *HEART* stinky cheese!
cerim 1 year, 11 months ago said:
Sounds like a great Italian soup to me! I'll try to cook it in the next few days while it's pouring rain! Grazie,CeriM
invisiblechef 1 year, 11 months ago said:
Sounds great, Love your avatar you picked for the picture.
shuga 1 year, 2 months ago said:
A keeper.