Minestrone with Rice and Beans: Minestrone di Riso e Fagioli

Total Time:
1 hr 35 min
15 min
1 hr 20 min

4 servings

  • 1/2 cup dried borlotti beans
  • 4 tablespoons butter
  • 1 medium onion, chopped
  • 1 medium-sized carrot, thinly sliced
  • 1 celery stalk, thinly sliced
  • 1/8 pound fresh Italian sausage
  • 1 1/4 cup Arborio rice
  • 1 small head green cabbage, washed and roughly chopped
  • 3 canned whole, peeled plum tomatoes, seeds removed, and roughly chopped
  • 6 cups chicken stock
  • Salt and freshly ground black pepper
  • Parmigiano-Reggiano, for grating
  • Soak the borlotti beans overnight. In the morning, drain the beans and place them in a medium-sized soup pan.

  • In a 12 to 14-inch saucepan, heat the oil over a medium-high flame until hot but not smoking. Add the onion and sweat over medium heat until soft and translucent, about 5 minutes. Add the carrot and celery.

  • Meanwhile, slice the sausage into half moons. Add the beans, sausage and the rice to the saucepan. Using a wooden spoon, gently mix the rice in with the sausage and onion, so that the grains are coated in the olive oil, and the sausage is lightly browned.

  • Add the cabbage and tomatoes, and stir to combine. Add the chicken stock, bring to a boil and reduce to a simmer. Let simmer gently until the rice is cooked and the vegetables tender, about 45 minutes to 1 1/2 hours for a thicker texture. Season, to taste, with salt and pepper. Serve with Parmigiano-Reggiano, for grating.

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