Minestrone with Rice

Name: Minestrone with Rice
Prep time: 8 min
Cook time: 1 h 30 min
Total time: 1 h 38 min
Ingredients: 2.3 litres/4 pints/10 cups water, and more later; 340 g/12 oz/3 cups leeks, trimmed and well washed, cut into thin rounds; 2 cloves garlic, finely chopped; 170 g/6 oz/¾ cup short grain Italian or Japanese rice; 2 tbsp olive oil; 340 g/12 oz/2 cups dried cannellini or pinto beans, soaked for 8 hours or overnight; 170 g/6 oz/¾ cup short grain Italian or Japanese rice; 340 g/12 oz/2 cups dried haricot beans, soaked for 8 hours or overnight; 340 g/12 oz/2 cups dried cannellini or pinto beans, soaked for 8 hours or overnight; 112 g/4 oz grated Parmesan cheese; Salt and pepper; Salt and pepper; 450 g/1 lb/4 cups baby green beans, topped and tailed; 450 g/1 lb/4 cups courgettes/zucchini, diced; 450 g/1 lb/4 cups courgettes/zucchini, diced; 5 medium carrots, peeled and diced; 340 g/12 oz/2 cups ripe tomatoes, peeled, de-seeded and chopped; 4 tbspchopped flat-leaf parsley

Preparation info

For
8–10
people

Difficulty
Medium
Ready in
1 hr 40

Appears in

The Rice Book

By Sri Owen

Published 1993

About

This is very much a Mediterranean soup, with its garnish of Parmesan cheese, but with rice instead of pasta.

Ingredients

2.3 litres/4 pints/10 cups water, and more later
340

Soup

Method

Boil the beans, each kind separately, in plenty of water, without salt, for 40 minutes. Drain them all into one colander and refresh with cold water.

Put 2.3 litres/4 pints/