MINESTRA DEL SEDANO (Italian Celery Soup)

Great as a first course or for lunch along with a salad or sandwich. During cooking, you can use a small pasta (such as orzo, couscous or pastina) instead of rice. Or, you could throw in well-washed quinoa, or cooked beans or pasta just before the end of cooking.

2 tablespoons olive oil
1 onion, finely chopped
3-4 bacon slices, diced
2 tablespoons tomato paste
2 bunches celery, cut in 1/2″ slices
1 qt. hot stock or broth
salt & pepper
1/2 cup uncooked long-grain white rice
1/4 cup grated Parmesan cheese

Heat oil in large saucepan. Add onion and bacon; saute until onion begins to brown. Stir in tomato paste and celery. Cook 5 minutes, stir occasionally. Gradually stir in stock or broth. Cover and simmer 20 minutes. Season with salt and pepper.

Stir rice into soup. Simmer 15 minutes or until rice is tender. If you are using pasta instead of rice, reduce cooking time to 10 minutes. Pour into tureen or serve in individual bowls; sprinkle cheese over the top.

The Joy of Soup

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1 Comment »

  1. Jenn said

    Thanks for posting this link over at OLS. I am for sure gonna try this as sounds yummy. Jenn

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