Chestnut Soup with Beans and Rice
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
Preparation steps
1.
In a saucepan, bring the chestnuts and broth to a boil. Reduce to a simmer and cook until the chestnuts are starting to break apart, about 15 minutes, then crush coarsely.
2.
Finely dice the lardo. The onion and the carrots, peel and dice finely. Rinse the leeks well and cut into rings. Rinse the beans and cut into pieces.
3.
Heat the oil in a saucepan, add the lardo and saute briefly. Add the onion, carrot, leek and beans to the pan along with the thyme and toss to coat. Add the mixture to the chestnuts along with the rice and milk and simmer until the vegetables are tender stirring occasionally and adding more broth if needed. about 20 minutes. Season with salt and pepper.
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