Romano Soup
From noir 16 years ago
- 60 minutes to make
- Serves 4
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!
Ingredients
- 2/3 cup Arborio Italian rice shopping list
- 5 oz pecorino romano cheese shopping list
- - flaked shopping list
- 1 small cabbage -- julienne shopping list
- 1 small onion -- finely chopped shopping list
- 1 carrot -- finely chopped shopping list
- 1 celery stick -- finely chopped shopping list
- 1 clove garlic -- finely chopped shopping list
- extra virgin olive oil shopping list
- salt shopping list
- fresh ground black pepper shopping list
How to make it
- 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.
The Rating
Reviewed by 7 people-
This sounds like an "Old World" recipe. Thanks again!
rml
in loved it
-
On my Menu for tonight! Thank you Noir! Simple is good! Tops!
pink
in USA loved it
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One of the few Italian recipes without tomato, sounds great, will have to make. Thanks.....
robertg
in loved it
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