Vegetable and Rice Soup

Ingredients

• two handfuls of fresh broad beans
• the same of green peas
• asparagus heads
• a chopped tomato
• twelve or fourteen ounces of Piedmont rice
• two or three smoked Milan or Frankfort sausages
• a handful of grated Parmesan

Method

1. 1

   Boil the turnips and French beans for eight or ten minutes.

2. 2

   Then add the broad beans, green peas, asparagus heads, chopped tomato, and rice.

3. 3

   Continue boiling until the rice is tender, about twelve to fourteen minutes.

4. 4

   At the end, add the grated Parmesan, remove the ham and sausages, pour the broth and vegetables into a soup tureen, slice the sausages, and add them back to the soup.

Nutrition per serving

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 161. The excerpt below is the record exactly as published.

two handfuls of fresh broad beans, the same of green peas and asparagus heads, a chopped tomato, twelve or fourteen ounces of Piedmont rice (not washed), as well as two or three smoked Milan or Frankfort sausages. Continue boiling until the rice be done. Twelve or fourteen minutes will do ; but see that it is tender. At the last moment add to the soup a handful of grated Parmesan

Cook this with the app: pantry check, scaling, and the assistant.