Zucchini and Potato Minestra (Lidia Bastianich)

May 10, 2023May 10, 20230 7
Zucchini and Potato Minestra by Lidia Bastianich
in Soup

Prep

30 min

Cook

40 min

Ready In

70 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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

Nutrision Information

Servings Per Recipe
6-8
Calories
279
Sugar
5g
Fat
9g
If you're looking for a hearty and healthy soup recipe that's perfect for fall, Zucchini and Potato Minestra by Lidia Bastianich is a great option. This Italian soup is packed with vegetables and flavor, making it a satisfying and nutritious meal. The addition of arborio rice gives the soup a creamy and rich texture, while the grated cheese adds a delicious finishing touch. Serve this soup with bread and a side salad for a complete and satisfying meal.

Instructions

1.Place dried mushrooms in a large bowl. Pour hot chicken stock over the mushrooms and let soak for 20 minutes.
2.In a large soup pot, heat olive oil over medium heat.
3.Add the potatoes, leeks, and carrots. Cook, stirring occasionally, for about 8-10 minutes or until the vegetables are tender.
4.Remove the mushrooms from the stock and chop them into small pieces. Add the mushrooms and their liquid to the soup pot. Add bay leaves, salt, and pepper to taste. Bring the mixture to a boil and then reduce heat to low and simmer for about 15 minutes.
5.Add the zucchini and rice. Cook for an additional 10-15 minutes, or until the rice is tender.
6.Stir in parsley and grated cheese. Serve hot.

PROS

Zucchini and Potato Minestra is a delicious and healthy soup recipe that is packed with veggies and flavor.
It’s easy to make and perfect for a hearty fall dinner.

CONS

The only downside to this recipe is that it requires a lot of chopping and prep work.
It may take some time to get all of the vegetables prepared and ready to cook.

HEALTH & BENEFITS

This soup is a healthy and nutritious option, as it’s packed with vegetables and low in fat and calories. Zucchini is a great source of fiber, while potatoes provide potassium and vitamin C. The mushrooms in this recipe are also a good source of antioxidants and other beneficial nutrients.

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