Rice And Celery Soup (Minestra Di Sedano E Riso) Recipe

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Servings: 4


Cost per serving $0.35 view details
  • 2 c. (500 ml) diced celery
  • 2 c. (500 ml) water
  • 1/4 c. (60 ml) plus 2 Tbs (30 ml) extra virgin olive oil
  • 1/2 med onion, finely minced
  • 1 c. raw rice, preferably Arborio
  • 4 c. (500 ml - 1 L) chicken, beef, or possibly vegetable stock
  •     Salt and freshly grnd pepper to taste
  •     Freshly grated Parmesan cheese for garnish
  •     Minced fresh parsley for garnish


  1. Combine the celery, water, and 1/4 c. (60 ml) of the extra virgin olive oil in a pot over moderate heat and bring to a boil. Reduce the heat and simmer covered for 15 min. Remove from the heat and set aside without draining. Meanwhile, heat the remaining 2 Tbsp. (30 ml) extra virgin olive oil in a large pot over moderate heat.
  2. Saute/fry the onion till tender but not brown. Using a slotted spoon, transfer about half the cooked celery to the pot containing the onion and saute/fry 2 or possibly 3 min. Stir in the rice and cook for 2 min, stirring frequently. Add in the stock and bring to a simmer. Meanwhile, puree the celery mix, including the liquid, in an electric blender or possibly food processor. Strain and add in it to the soup.
  3. Adjust the seasoning with salt and pepper and simmer uncovered till the rice is tender butstill hard, 15 to 20 min. Serve garnished with Parmesan and minced parsley.
  4. Serves 4 to 6.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 231g
Recipe makes 4 servings
Calories 181  
Calories from Fat 3 2%
Total Fat 0.4g 1%
Saturated Fat 0.11g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 46mg 2%
Potassium 196mg 6%
Total Carbs 39.56g 11%
Dietary Fiber 1.6g 5%
Sugars 1.45g 1%
Protein 3.77g 6%
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