Rice and turnip minestrone

Name: Rice and turnip minestrone
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 g turnips (or white turnips), diced; 1 small onion, finely chopped; 30 g butter; 220 g ripe tomatoes, diced (or canned); 1 litre chicken, beef or vegetable stock; 70 g white rice (arborio or medium-grain); 1 tbsp olive oil; salt, freshly ground pepper, grated Parmesan

Time: 1 h 10 min4 servingsapprox. 260 kcal / serving (estimated)approx. 8 g protein / serving

Rice and turnip minestrone is a simple, nourishing, thick soup from north-eastern Italian cooking: turnip, tomato and rice. The point of minestrone is that it can be made from any seasonal vegetables. This rice-and-turnip version is especially filling and comfortingly simple.

Rice and turnip minestrone (illustration)

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Ingredients

500 g turnips (or white turnips), diced
1 small onion, finely chopped
30 g butter
220 g ripe tomatoes, diced (or canned)
1 litre chicken, beef or vegetable stock
70 g white rice (arborio or medium-grain)
1 tbsp olive oil
salt, freshly ground pepper, grated Parmesan

Method

Tap a step once you've finished it.

Salt the turnip cubes in a bowl, leave for 20 minutes, then squeeze them out to release their bitter juices.
Warm the butter and oil in a pot over medium heat, cook the onion for 3 minutes, then add the turnips and fry for 8-10 minutes.
Add the tomatoes and cook for another 5 minutes.
Pour in the hot stock, bring to a boil, then cook over low heat for 15 minutes.
Sprinkle in the washed rice and cook for another 18-20 minutes, stirring occasionally, until the rice is tender.
Season with salt and pepper and serve hot with grated Parmesan.

Source: Wikibooks Cookbook – Rice and Turnip Minestrone (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

If you don't like the bitter taste of turnip, don't skip the salting and resting step.
Add the rice only at the end, otherwise it overcooks.
The soup thickens as it cools; thin it with stock before serving.

Frequently asked questions

Is it vegan?

Yes, with vegetable stock and olive oil instead of butter.

How long does it keep?

In the fridge for 3 days, and the rice soaks up the liquid.

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