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5.0 from 3 votes

Minestra di Riso

A really simple and delicious Italian Rice Soup (Minestra di Riso) made with vegetables, arborio rice, fresh parsley and topped with lots of Parmigiano Reggiano. A soothing soup to keep you warm and cosy.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 206 kcal
Course: Soup
Cuisine: Italian

Ingredients

  • 1 large carrot or 2 small, finely chopped
  • 1 tick celery finely chopped
  • 1 brown onion finely chopped
  • 1 whole clove garlic
  • 1 cup (200g) arborio rice
  • 8.5 cups (2 litres) low-sodium chicken stock or veg stock
  • 1 small handful fresh parsley finely chopped
  • parmigiano reggiano for serving
  • salt and pepper
  • 1 tablespoon olive oil

Instructions

    Cup of Yum
  1. Add 1 tablespoon of olive oil to a large pot and heat on a medium heat. Add the chopped vegetables with 1 whole, peeled clove of garlic and saute the veg for 10-15 minutes until soft but not browned.
  2. Tip: if you are using low sodium stock you can sprinkle the vegetables with a little salt as the saute.
  3. When the veg has softened add the stock and bring it to a boil. Once boiling add the rice and cook uncovered until cooked through (about 20 minutes).
  4. When the rice is done turn off the heat and taste for seasoning. Add salt and pepper as needed.
  5. Add the chopped fresh parsley and stir into the soup. Serve in bowls topped with a generous grating of Parmigiano Reggiano.

Notes

  • Good quality stock - using good quality stock makes all the difference here (either chicken or vegetable). If it's store-bought, try to buy low-sodium stock so you can adjust the salt to taste. Some store-bought stocks can be way to salty.
  • Other herbs to add - if you don't like or have parsley you can add a sprig of fresh rosemary or thyme at the same time as the veg. Remove it along with the garlic when the soup is done. You could also try fresh basil.
  • Add chicken - shredded roast chicken is a really nice addition. If you have some, add it in a few minutes before the end to heat through.
  • Leftovers - don’t reheat leftovers more than once. If you don’t plan on eating all of the soup right away I recommend cooking the rice separately in either salted water or stock as the rice will get softer the longer it is left in liquid.
  • Chop double the veg - if you prep double the amount of vegetables you can freeze half for another day. It makes this soup even quicker and easier to make.
  • Good quality stock - using good quality stock makes all the difference here (either chicken or vegetable). If it's store-bought, try to buy low-sodium stock so you can adjust the salt to taste. Some store-bought stocks can be way to salty.
  • Other herbs to add - if you don't like or have parsley you can add a sprig of fresh rosemary or thyme at the same time as the veg. Remove it along with the garlic when the soup is done. You could also try fresh basil.
  • Add chicken - shredded roast chicken is a really nice addition. If you have some, add it in a few minutes before the end to heat through.
  • Leftovers - don’t reheat leftovers more than once. If you don’t plan on eating all of the soup right away I recommend cooking the rice separately in either salted water or stock as the rice will get softer the longer it is left in liquid.

Nutrition Information

Calories 206kcal (10%) Carbohydrates 33g (11%) Protein 9g (18%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 113mg (5%) Potassium 391mg (11%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 1743IU (35%) Vitamin C 3mg (3%) Calcium 26mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 206

% Daily Value*

Calories 206kcal 10%
Carbohydrates 33g 11%
Protein 9g 18%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Sodium 113mg 5%
Potassium 391mg 8%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 1743IU 35%
Vitamin C 3mg 3%
Calcium 26mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.