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Minestrone with Rice and Endive

  • 45 minutes
  • Easy
  • First Courses

Ingredients: Per 6 servings

  • ¾ lb Rice
  • 2 lb endive
  • 1 tablespoon oil
  • salt and pepper
  • 3 ½ oz lard
  • onion
  • garlic
  • celery
  • carrot
  • parsley


Remove from the endive the outermost leaves or those that are hard or yellowed, rinse well under running water and put aside to drain. Put into a casserole the oil along with the chopped lard or pork cheek mixture, the onion, a clove of garlic, parsley, celery and carrot and sauté everything. When the mixture becomes golden yellow, add the endive, already drained, and leave to stew for some minutes, then season with salt and a pinch of pepper and douse with 4 cups of water. When the endive is cooked, add the rice and boil it, draining when “al dente”. This soup should be fairly dry.