Zucchini and Potato Minestra

Name: Zucchini and Potato Minestra
Yield: Makes 8 servings
Ingredients: 10 cups hot Chicken Stock (page 74) or canned reduced-sodium chicken broth; 1/2 ounce (about 2/3 cup) dried porcini mushrooms; 3 tablespoons extra-virgin olive oil; 2 large Yukon Gold or Idaho potatoes, peeled and cut into 1/2-inch cubes (about 3 cups); 2 small leeks, white parts only, trimmed, cleaned, and chopped (about 2 cups); 2 medium carrots, trimmed, peeled, and coarsely shredded (about 1 cup); Salt; 2 fresh or dried bay leaves; Freshly ground black pepper; 1 pound small (“fancy”) zucchini, washed and cut into 1/2-inch cubes (about 3 cups); 1 cup Arborio or other short-grain Italian rice; 1/2 cup chopped fresh Italian parsley leaves; 1/4 cup freshly grated Parmigiano-Reggiano cheese

December 9, 2011

Stock will make a much more flavorful soup, but if you do not have any handy, use canned broth or even water—the soup will still be quite good. When using canned stock for this soup, I always dilute it by half with water. In most cases, the flavor of canned broth is too pronounced when taken straight and masks the fresh vegetal flavor of the other ingredients.

Recipe notes

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