ZUCCHINI AND POTATO MINESTRA (LIDIA BASTIANICH)

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Zucchini and Potato Minestra (Lidia Bastianich) image

Make and share this Zucchini and Potato Minestra (Lidia Bastianich) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Potato

Time 2h

Yield 8 serving(s)

Number Of Ingredients 13

10 cups hot chicken stock (or canned low sodium chicken broth)
1/2 ounce dried porcini mushrooms
3 tablespoons extra virgin olive oil
2 large yukon gold potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
2 small leeks, white parts only, trimmed, cleaned, and chopped (about 2 cups)
2 medium carrots, peeled and coarsely shredded (about 1 cup)
salt
2 fresh bay leaves or 2 dried bay leaves
fresh ground black pepper
1 lb small zucchini, cut into 1/2 inch cubes (about 3 cups)
1 cup arborio rice (or other short-grain Italian rice)
1/2 cup chopped fresh Italian parsley
1/4 cup finely grated parmigiano-reggiano cheese

Steps:

  • Pour 1 cup hot stock over the dried porcini mushrooms in a small bowl; let stand until mushrooms are softened, about 20 minutes.
  • Drain the porcini, straining the soaking liquid through a coffee filter or a sieve lined with a double thickness of cheesecloth.
  • Pour the strained soaking liquid into the remaining stock.
  • Rinse the soaked mushrooms thoroughly to remove any sand/grit.
  • Drain the mushrooms well and chop them fine.
  • Heat the olive oil in a deep, heavy 4-5 quart pot over medium heat.
  • Add in the potatoes and cook, stirring occasionally, until they begin to stick and are lightly browned, about 5 minutes.
  • If necessary, adjust the heat level to prevent the bits of potato that stick from getting too dark.
  • Stir in the leeks and carrots; season lightly with salt, and cook, stirring, until the leeks are softened, about 2-3 minutes.
  • Pour in the hot stock and bay leaves; bring to a boil, scraping up the bits of potato that stick to the pot.
  • Adjust the level of heat to a simmer and season the soup lightly with salt and pepper.
  • Cover the pot and simmer 15 minutes.
  • Stir in the zucchini, cover the pot, and continue cooking until the potatoes and zucchini are very tender, about 15 minutes.
  • Stir in the rice; cook, stirring well, until the rice is al dente-tender, but still firm, about 14 minutes.
  • Remove the bay leaves; stir the parsley into the soup; check seasonings and add salt/pepper if needed.
  • Ladle the soup into warm bowls and sprinkle each with some of the grated cheese.

Nutrition Facts : Calories 261.5, Fat 7.9, SaturatedFat 1.7, Cholesterol 1.8, Sodium 1037.1, Carbohydrate 36.6, Fiber 3.1, Sugar 4.2, Protein 10.9

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