Minestrone Siciliano

Courses: Soup
Serves: 6 people

Recipe Ingredients

3 tablespoons	45ml	Extra-virgin olive oil - divided
1 tablespoon	15ml	Onion - cut large dice (large)
1		Celery stalk - cut large dice
1		Carrot - peeled, and
		Cut into half-moon shapes
1		Garlic clove - thinly sliced
1/4 cup	59ml	Boiled ham chunks or
		End of prosciutto in large dice
4		Tomatoes, fresh or canned - peeled, and (medium)
		Roughly chopped
1 tablespoon	15ml	Freshly-chopped Italian parsley leaves
6 cups	1422ml	Hot vegetable stock or chicken stock
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Zucchini - medium diced (small)
3/4 cup	120g / 4.2oz	Arborio rice
2		Yellow, red, or orange bell peppers - roasted, cored,
		Skinned, seeded and cut into strips
		Freshly-grated Parmigiano-Reggiano
6		Fresh chopped basil leaves

Recipe Instructions

In a heavy-bottomed soup pot, heat 2 tablespoons of the 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.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F27) - from the TV FOOD NETWORK

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