From Essentials of Classic Italian Cooking by Marcella Hazan
When the weather starts to turn from summer to fall and thoughts turn to soup, Marcella's Minestrone alla Romagnola is at the top of my list. It's delicious, and since it improves with reheating, it's good for at least a couple of meals. But more than that, it's great to have everyone over for the first fall meal of the season - to watch football, or take a walk in the woods, or whatever is appropriate for where you are when summer ends and the next season is ushering itself in, sometimes not too auspiciously.
THIS is Marcella's Minestrone alla Romagnola cooked with rice and served at room temperature.
It's delicious when the temperature is too warm to consider eating a bowl of hot soup and the garden is replete with vegetables and herbs you are aching to cook - green beans, zucchini, basil, etc.
I think this is a good one to have up your sleeve - oh, sorry, you're sleeveless still, aren't you?
2 cups Minestrone alla Romagnola
1/2 cup rice - arborio is Marcella's choice, but converted rice works well too
1/4 cup parmigiano-reggiano cheese
8 to 10 fresh basil leaves, torn into pieces or 2 tablespoons of pesto
2 tablespoons extra-virgin olive oil
Put the minestrone in a pot with 2 cups of water. Bring to a boil over medium heat, and add rice, stirring well.
When the soup returns to a boil, taste and stir in a little salt and pepper, if needed. Cover the pot, and turn the heat down. Stir occasionally. Start to taste the rice to see if it's done after 12 minutes. (Be careful not to overcook it because the rice will continue to cook as the soup is cooling down to room temperature.)
As soon as the rice is done, stir in the grated cheese, and turn the heat off. Taste, and add salt if necessary. Mix in the pieces of basil or the 2 tablespoons of pesto.
Ladle the soup into individual bowls. Serve at room temperature, drizzling a little extra virgin oil over each plate right before serving.