Best Basil Rice Soup Minestra Di Riso E Basilico Recipes

Asparagus and Rice Soup (Minestra Di Asparagi E Riso) image

Provided by ratherbeswimmin

Categories Vegetable

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 lbs fresh asparagus spears
1/2 cup extra virgin olive oil
4 plump garlic cloves, crushed and peeled
2 cups potatoes, peeled and cut into 1/2 inch cubes
3 cups chopped leeks, 1/4 inch pieces, white and green
5 quarts water
2 bay leaves
1 tablespoon coarse sea salt or 1 tablespoon kosher salt
1 cup arborio rice
fresh ground black pepper, to taste
1 cup freshly grated grana padano or 1 cup parmigiano-reggiano cheese

Steps:

Rinse the asparagus; snap off the tough bottom stubs.
Slice the spears crosswise into 1/3 inch chunks, including the tips.
Pour 1/3 cup olive oil into a large pot, drop in the crushed garlic, and set over med-high heat.
Golden the garlic for a minute or two, just until fragrant and lightly colored, and stir the potato cubes into the hot oil.
Cook/stir occasionally, until the potatoes are crusty and starting to stick to the bottom but not browned-lower the heat if necessary-4-5 minutes.
Stir in the chopped leeks; cook until softened and sizzling, 3-4 minutes.
Pour 5 quarts water into the pot; add in the bay leaves and tablespoon salt; stir well, scraping up any crusty potatoes on the bottom.
Cover, and bring to a boil over high heat; stir in all the asparagus, return to a boil, and adjust heat to keep the broth bubbling steadily and slowly reducing.
Cook uncovered about 1 ½ hours, stirring occasionally, until the soup volume is reduced by almost a third and the broth is full of flavor-tasting is the way to test for doneness.
Stir in the rice and return to a boil; cook for 10 minutes, until the grains are al dente, then turn the heat off.
Season with freshly ground black pepper, and more salt to taste.
Stir in 2 tablespoons olive oil and ½ cup grated cheese.
Serve immediately in warm bowls, with more cheese and oil at the table.

Basil Tomato-Rice Soup image

Provided by ratherbeswimmin

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 large onion, chopped
2 stalks celery, chopped
2 garlic cloves, minced
1 teaspoon dried basil leaves
1 (28 ounce) can plum tomatoes, including juice
6 cups chicken stock or 6 cups vegetable stock
1/2 cup long-grain white rice
1 teaspoon sugar
salt
fresh ground black pepper
2 tablespoons chopped fresh parsley

Steps:

In a soup pot, heat oil over medium heat.
Add in onion, celery, garlic, and basil; cook, stirring, for 5 minutes or until softened.
In a food processor, puree tomatoes with juice; add to pot with stock and rice; season with sugar, salt, and pepper to taste.
Bring to a boil; decrease heat, cover and simmer for 30-35 minutes or until rice is tender.
Stir in parsley.
**To make a creamy soup, add 1/2 cup whipping cream along with the parsley.
**If you have fresh basil, substitute 2 tablespoons of the chopped fresh basil for the dried basil and add along with the parsley.