Minestrone Siciliano

Mario Batali

Recipe courtesy Mario Batali

Show: Molto MarioEpisode: Minestrone

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 18 Reviews
Total Time:
1 hr 15 min
Prep
15 min
Cook
1 hr 0 min
Yield:
6 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

Directions

In a heavy-bottomed soup pot, heat 2 tablespoons olive oil over medium heat until hot, but not smoking. Add the onion and cook, stirring for 1 minute. Lower the heat to low, and add the celery, carrots and garlic. Allow to simmer over low heat until the vegetables begin to soften, about 10 minutes. Add the ham pieces and cook 2 more minutes, stirring occasionally. Add the tomatoes and the parsley. Cook for 5 more minutes so that the flavors meld.

Add the hot water or stock and season with salt and pepper. Bring the mixture to a boil, and add the zucchini and the rice. Bring back to a boil and then lower the heat so that the liquid is simmering. Let simmer gently until the rice is cooked, about 40 minutes. Remember to stir the soup occasionally. Add more water or stock, if necessary.

When the rice is cooked, add the roasted peppers and remove the soup from the heat. Stir in Parmesan, to taste, and top each serving with some chopped basil.

Print Recipe

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 18 reviews

  • on December 29, 2011

    Flag

    Awesome recipe! I did not have zucchini, fresh parsley, or peppers. I used jarred roasted peppers, canned tomatoes ( it is December and fresh would not have been good here in MI anyway. I also substituted garbanzo beans for the ham, since my daughter won't eat pig. I had a piece of parsley root in the freezer so I threw that in along with some frozen spinach. The rice sucked up a lot of the broth, so it is more of a stoup, but a delicious one at that for a cold, December day. I would love to try the actual recipe one day, but winging it with I had on hand turned out perfecto!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 13, 2009

    Flag

    the blend of flavors in this soup is awesome. i used a mix of zucchini and yellow summer squash, the colors were brilliant. i added the aborio rice and went to the pool, so it cooked too long. so instead of a soup it is more of a porridge, which doesn't make me happy, but still tastes delicious! definitely add the parm, but you can skip the extra salt since aborio seems salty.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 22, 2009

    Flag

    This was really good. I used 1 large can crushed tomatoes instead of fresh and used only 3 cups chicken broth + 3 cups water. I also added noodles, beans and extra carrots. The flavor was excellent.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google