Minestrina prezzemolo e patate
Parsley and potato soup Our original home cooking
Ingredients / Serves 4
- 300g (10 1/2 ounces) peeled potatoes
- 100g (3 1/2 ounces) fresh young onion or half an onion, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 tablespoon dried chives
- 2 tablespoons fresh parsley, finely chopped
- 2l (3.3 pints) water
- 150 g (5 1/3 ounces) rice for soup
- 1 1/2 tablesppon extra virgin olive oil
- Grated Parmesan, if you like
preparation: 20 minutes
cooking: about 1 h
total: 1 h 20 minutes
- How many calories in a serving?
Calories: 230 (kcal) 12 % GDA (*)- 961 (kJ)
Protein: 4.3 (g) 9 % GDA
Total fat: 5.8 (g) 9 % GDA
Total carbohydrate: 42.9 (g) 16 % GDA
Sugars: 1.5 (g) 2 % GDA
Look at infographic of nutrition facts
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Pour the water into a pan.
Add the potatoes, onions, parsley and aromatic herbs.
Bring to the boil, half-covered, and continue cooking for about 30-35 minutes or until potatoes are very soft.
Remove the potatoes and onions from the cooking water and mash them with a fork on a dish.
Return them puréed to the pan.
Sason with salt and bring to the boil again.
Add the rice and cook following the instructions on the package.
The recipe time is calculated for a rice that cooks in 15-18 minutes. If you use a rice with a different cooking time, you have to vary the quantity of the water.
Turn off the gas and pour in the olive oil, stirring.
Let the soup rest for 5 minutes before serving.
Sprinkle with grated Parmesan, if you like.
What's the right wine for " Parsley and potato soup "?
Isonzo Malvasia Istriana: a white wine from Friuli Venezia Giulia - Italy.
Rating: 5 / vote cast: 1