Minestrone Siciliano

By LeeBoruchow

Ingredients

• 4 tbsp extra-virgin olive oil
• 1 large onion, 3/4" dice
• 1 celery stalk, cut into 1/2" pieces
• 1 carrot, peeled and cut into 1/4" thick half moon shapes
• 1 clove garlic, thinly sliced
• 1 cup prosciutto cotto, cut into 1/2" cubes
• 4 tomatoes, peeled and roughly chopped
• 6 cups vegetable stock
• Salt and freshly ground black pepper
• 4 small zucchini, 1/2" dice
• 1 cup arborio rice
• 2 red bell peppers, roasted, cored, skinned, seeded and roughly chopped
• Freshly grated Pecorino
• 1 small bunch fresh basil leaves, chopped

Details

Servings 6

Preparation

Step 1

In a heavy-bottomed soup pot, heat olive oil over medium heat until hot, but not smoking. Add the onion and cook, stirring for 1 minute. Add the celery, carrots and garlic. Allow to simmer over low heat until the vegetables begin to soften, about 10 minutes. Add the ham pieces and cook 2 more minutes, stirring occasionally. Add the tomatoes and cook for 5 more minutes so that the flavors meld.

Add the hot stock and season with salt and pepper. Bring the mixture to a boil, and add the zucchini and the rice. Bring back to a boil and then lower the heat so that the liquid is simmering. Let simmer gently until the rice is cooked, about 30 minutes. Remember to stir the soup occasionally. Add more stock, if necessary.

When the rice is cooked, add the roasted peppers and remove the soup from the heat. Stir in cheese, to taste, and top each serving with some chopped basil.