food
Minestra of Squash & Rice with Sage
This is a traditional soup from Lombardy, where rice, squash and sage are standard ingredients. Sage gives the soup its distinctive, aromatic flavour. It’s best to serve this soup as soon as it’s cooked; if it stands, the rice becomes overcooked and soft.
Ingredients (Serves 6)
| 2 | teaspoons olive oil |
| 1 | medium-size onion, finely chopped |
| 1 | medium size carrot, finely chopped |
| 1 | stalk celery, trimmed and finely chopped |
| 1 | pound squash (Habbard recommended), peeled, seeded, and cut into 1/2-inch dice |
| 4 | cups low-or non-fat chicken or vegetable broth |
| 1/2 | cup Arborio or other short-grain white rice |
| salt & freshly ground black pepper, to taste | |
| 2 | tablespoons chopped fresh parsley |
| 1 | large sage leaf, finely chopped to yield 1 teaspoon |
Instructions
- Heat oil in a heavy 4-quart saucepan over medium-high heat.
- Add onion, carrot, celery, and squash and cook, stirring, until they begin to soften, 2-3 minutes.
- Add broth and bring to a boil.
- Stir in rice and cook, stirring frequently to keep it from sticking to the pan; until rice and squash are tender, about 20 minutes.
- Season with salt and pepper to taste.
- Stir in parsley and sage and serve immediately.
Nutritional information
Nutrients per serving: 129 calories, 2.3 grams of fat.
*Find this and other great recipes in…
Saved By Soup
By Judith Barrett
Enjoy dinner in a bowl using any one of the more than 100 low-fat (less than 3 grams per seving) soup recipes found in Judith Barrett's cookbook. Featuring hearty soup recipes for every season, all you need to do is grab a spoon and enjoy.
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Paulette writes:
I haven't tried this yet but it sounds delicious. I want to try it soon. But instead of using white rice (which is not as good for you as others) I will likely cook mixed rice I have here & just add it to the soup.
—posted November 3, 2006 at 8:54 a.m.
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