RCI-SP.003.0751.001
Zuppa di Riso e Vegetali
Makes 2 generous servings
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- sweet Italian sausage6 ouncescut into 1-inch pieces
- sliced or chopped zucchini1 cup
- garlic1 cloveminced
- -ounce can chunky vegetable soup1 19 unit
- -ounce can tomatoes1 10 unitdrained and chopped
- 1/4 teaspoon
- 1/8 teaspoon
- 1 cup
- 1 unit
Method
1
Mince the garlic cloves finely and open the can of tomatoes, roughly crushing them by hand or with a spoon into smaller pieces.
5 minutes
2
In a large pot over medium heat, sauté the minced garlic in a drizzle of olive oil until fragrant and lightly golden, being careful not to burn it.
3 minutes
3
Add the crushed canned tomatoes to the pot and stir to combine with the garlic, allowing the mixture to cook and meld together.
5 minutes
4
Pour in approximately 6 to 8 cups of water or light vegetable broth, then season with salt and a few dashes of pepper sauce to taste.
2 minutes
5
Bring the broth to a gentle boil over medium-high heat, then add the rice and stir to distribute it evenly throughout the soup.
5 minutes
6
Reduce the heat to medium-low and simmer the soup, stirring occasionally, until the rice is fully tender and cooked through.
18 minutes
7
Taste the soup and adjust the seasoning with additional salt and pepper sauce as needed before removing from heat.
2 minutes
8
Ladle the soup into bowls and finish each serving with a generous grating of Parmesan cheese over the top before serving hot.