Go Back
Zuppa di Riso e Fagioli #dinner #dinnerrecipes #healthydinners #fitfoodinspiration #borlottibeansandrice #vegetablessoup #vegetablesandbean #healthyfood #balancedeats #cleannutrition #cena #cenavegana #zuppadirisoefagioli #fagioliborlottisecchi #verza #minestrone #mangiaresano #ciboequilibrato Zuppa di Riso e Fagioli: A Hearty Italian Soup Recipe

Zuppa di Riso e Fagioli

Print Recipe Pin Recipe
Course Main Course, Soup
Cuisine Italian

Equipment

  • Equipment Needed
  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Ladle

Ingredients
  

  • Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup arborio rice or any short-grain rice
  • 4 cups vegetable broth or chicken broth
  • 1 can 15 oz cannellini beans or borlotti beans, drained and rinsed
  • 1 can 14 oz diced tomatoes (with juice)
  • 2 cups spinach or kale optional
  • Fresh parsley chopped (for garnish)
  • Grated Parmesan cheese optional

Instructions
 

  • Instructions
  • Sauté the Vegetables:
  • In a large pot or Dutch oven, heat the olive oil over medium heat.
  • Add the diced onion and cook until translucent, about 3-4 minutes.
  • Stir in the garlic, carrots, and celery. Sauté for another 5 minutes until the vegetables soften.
  • Add Herbs and Rice:
  • Sprinkle in the dried oregano and basil, along with salt and pepper to taste. Stir well.
  • Add the arborio rice to the pot, stirring to coat the rice with the oil and vegetables. Cook for about 2 minutes.
  • Pour in Broth and Tomatoes:
  • Carefully add the vegetable broth and diced tomatoes (with juice).
  • Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, stirring occasionally.
  • Incorporate Beans and Greens:
  • After 20 minutes, stir in the cannellini beans and any greens you’re using (spinach or kale).
  • Allow the soup to cook for an additional 5-10 minutes, or until the rice is tender and the greens are wilted.
  • Adjust Consistency and Seasoning:
  • If the soup is too thick, add a bit more broth or water until you reach your desired consistency.
  • Taste and adjust seasoning if necessary.
  • Serve:
  • Remove the pot from heat and let the soup stand for about 10 minutes.
  • Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired.
  • Variations
  • Protein Boost: Add cooked sausage or diced chicken for extra protein.
  • Vegetarian/Vegan: Ensure the broth is vegetable-based and skip the cheese for a fully vegan option.
  • Spicy: Add a pinch of red pepper flakes for some heat.
Keyword Minestrone, Minestrone di Riso e Fagioli, Zuppa, Zuppa di Riso e Fagioli