Rice and potato soup (Minestra di riso e patate) from Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook (page 146) by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on October 21, 2018

    This was rather disappointing. Right before it was done I tasted the broth and it had a watery, unpleasant taste so I decided to add a spoon of bullion, which helped. Once I put the parsley and cheese in the broth and the rice finished cooking, the soup thickened and was okay but I won't be making this again.

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