At Osteria al Doge in New York City, Luca Marcato's minestrone is lightly thickened with arborio rice, which cooks in the soup along with a multitude of colorful vegetables. Warming Soup Recipes

January 1996


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Heat the olive oil in a large nonreactive saucepan. Add the onion and red bell pepper and cook over moderately high heat, stirring occasionally, until softened and lightly browned, about 6 minutes. Add the carrot, potato, zucchini, yellow squash and eggplant and cook, stirring often, for 5 minutes.

  • Add the rice to the saucepan and toss well to coat the grains with oil. Add the tomatoes, 1 teaspoon salt, 1/4 teaspoon black pepper, the crushed red pepper and 6 cups of water and bring to a boil over moderately high heat. Add the broccoli, cauliflower, celery and peas and cook, stirring, until all the vegetables and the rice are tender, about 35 minutes. Season the soup with salt and pepper. Ladle the soup into bowls and serve, passing the Parmesan cheese at the table.

Make Ahead

The soup can be refrigerated for 1 day. Reheat before serving.

Suggested Pairing

This soup needs only a simple, straightforward dry red that will complement its mild vegetable flavors instead of competing with them. A young, fresh Rioja from Spain would work particularly well.