Italian · Dinner
Rice and Pea Soup (Gluten-Free)
Northern Italian rice and pea soup made with pork, arborio rice, peas, onion, carrot and celery simmered in chicken stock. The soup is thick rather than brothy, finished with parmesan and butter for savory richness.
$4
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
645Calories
40.8gProtein
28.3gFat
57.2gCarbs
8.4gSugar
6.1gFiber
895mgSodium
147mgChol
10.8gSat Fat
1078mgPotassium
213mgCalcium
3.7mgIron
1mcgVitamin B12
21mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Dice the pork into small cubes, finely chop the onion, carrot and pea, and set within reach.
2
Sear
Heat olive oil in a small saucepan over medium-high heat and sear the pork for 4 minutes, turning occasionally, until browned.
3
Simmer
Add the chopped vegetables, pour in chicken stock and arborio rice, reduce to medium-low, and simmer uncovered for 21 minutes until rice is tender.
4
Plate
Remove from heat, stir in butter and parmesan until glossy, season with salt and pepper, ladle into a bowl, scatter parsley on top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz432g pork
- 2/3 cup130g arborio rice
- 1 cup130g pea
- 11 onion
- 11 carrot
- 3 1/2 cups840ml chicken stock
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp butter
- 4 tbsp4 tbsp parmesan
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
