Pasta e Riso

Wednesday night was leftover night. But rather than just point Gabe to the fridge to “pick and scratch,” I decided to actually make something with my leftovers. What did I have on hand? Mushrooms, some cooked rice, and a spare onion. Lo and behold, a recipe was born.

I thought about calling this “kitchen sink soup,” since I threw in everything but the kitchen sink, but that name was both illogical and unappetizing. So instead it’s pasta e riso, similar to pasta e fagioli but with rice instead of beans. This soup is hearty and filling, just lovely on cold winter nights. And perfectly suited for leftover days.

Pasta e Riso Soup

  • 2 Tbs. unsalted butter
  • 1 onion, chopped
  • 8 oz. mushrooms, sliced
  • 2 cloves garlic, chopped
  • 2 Tbs. flour
  • 6 cups beef or vegetable broth
  • 2 cups cooked brown rice
  • 3/4 cup tomato sauce
  • 4 oz. uncooked pasta
  • 1 cup frozen peas
  • 1/4 tsp. thyme
  • pinch of nutmeg
  • salt and pepper, to taste

Melt butter in large saucepan over medium heat. Stir in onions and cook until tender, 5-8 minutes. Add garlic and sauté for 30 seconds. Stir in mushrooms and cook until they soften and shrink, about 5-8 minutes.

Stir in flour and cook, stirring constantly, for 1-2 minutes (make sure the flour does not burn). Add broth, rice, tomato sauce, and pasta. Turn heat down to low and simmer until pasta is al dente, about 10 minutes. Stir in peas, thyme, nutmeg, and salt and pepper to taste. Simmer another 5 minutes, until peas are warm. Serve immediately.

Source: A Lingonberry Jam original


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