Minestra di Riso, Italian Rice Soup

A simple and good 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.

Minestra di riso means 'rice soup' in Italian and has many different variations.

This is a base recipe that we love because it's so simple and comforting as it is but it can be adapted in so many different ways depending on what you feel like or what you have on hand.

Why not add shredded chicken, extra veggies or even swap the rice for pasta. The list is endless and it's so cosy and comforting on a chilly day.

Best of all this soup is made with basic store-cupboard ingredients so even if you don't want to venture out in the cold you'll likely have everything you need to make this.

Top tip – chop double the amount of veg and freeze it so you can make this soup anytime.

Ingredient notes and substitutions

• Soffritto (carrot, celery and onion) – try to use an even amount of each vegetable and chop them a similar size so they all cook evenly.
• Garlic – keep it whole but peeled.
• Stock – we use chicken stock but you can use vegetable stock too. Use low sodium if possible and add salt to taste.
• Arborio rice – any risotto rice will do for this recipe such as Arborio, Carnaroli or Vialone Nano.

Step by step photos and instructions

1. Prep and saute veg – finely chop the soffritto (carrot, celery and onion) and peel the garlic clove but keep it whole. Add 1-2 tablespoons fo olive oil to a large pot on a medium heat. Saute the veg and garlic until soft but not browned (about 10 minutes) (photo 1).
2. Add stock – once the veg is soft, add the stock and bring to a boil (photo 2).

1. Add rice – once the stock is boiling, add the rice and cook until al dente and cooked through (about 20 minutes) (photo 3).
2. Finish and serve – when the rice is done, check for seasoning and add any salt if needed along with some black pepper. Stir in the finely chopped fresh parsley and serve in bowls topped with freshly grated Parmigiano Reggiano (photo 4).

What to do with leftovers

Adding rice or pasta to soup can make leftovers tricky because the rice or pasta absorbs a lot of liquid and turns soft or mushy.

It's also important not to reheat cooked rice more than once so if you don't plan on eating all of the soup straight away we recommend cooking the rice separately. Use a separate pot (you can do this in salted water or stock) add the rice to your bowl and ladle over the soup.

It's fine to reheat any leftover soup you have (only reheat once if the rice has been added and make sure it's piping hot) but the rice will be a lot softer.

Recipe Tips

• 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.
• Cook your soffritto slowly – carrot, celery and onion is used as a base for lots of soups, sauces and stews. It can add so much depth of flavour but it's important to cook it slowly on a medium/low heat until the vegetables soften but don't brown. If they start to brown turn down the heat and add a touch more olive oil to stop it catching. Cook the veg for at least 10 minutes for the best flavour.
• 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 nice addition. If you have some, add it in a few minutes before the end to heat through.
• Leftovers – see our note above on how to prepare the soup in advance and/or reheat leftovers.

More good soup recipes to try

Soups

Ribollita – Tuscan Vegetable Soup

Soups

Pastina Soup (Italian Chicken Noodle Soup)

Soups

Tuscan Farro Soup with Beans

Soups

Lemon Chicken Orzo Soup

Ingredients

Makes 6 servings

• 1 large carrot (or 2 small, finely chopped)
• 1 stick 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

Method

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.

Kitchen notes

• 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 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 we recommend cooking the rice separately in either salted water or stock as the rice will get softer the longer it is left in liquid.