Dish

Minestra di riso e indivia

Rice and endive soup

The soup is made by cooking rice in a broth made with chicken or vegetable stock. The endive is added towards the end of the cooking process and is cooked until it is tender. The soup is then seasoned with salt and pepper and served hot. This dish is a great source of carbohydrates and fiber, making it a filling and nutritious meal. It is also low in fat and calories, making it a great option for those who are watching their weight.

European cuisine› Mediterranean cuisine› Italian cuisine

Soup

Origins and history

Minestra di riso e indivia is a traditional Italian dish that has been enjoyed for generations. It is believed to have originated in the northern regions of Italy, where rice is a staple food. The dish was originally made with rice and wild greens, but over time, endive became the preferred green for the dish. Today, it is a popular dish throughout Italy and is often served as a first course.

Dietary considerations

This dish is suitable for vegetarians and can be made vegan by using vegetable stock instead of chicken stock. It is also gluten-free and dairy-free, making it a great option for those with dietary restrictions.

Variations

There are many variations of this dish, some of which include the addition of other vegetables such as carrots, celery, and onions. Some recipes also call for the addition of beans or sausage to make the soup heartier.