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3 Tablespoons Olive Oil
¼ Lb. of Pancetta or Bacon cut in ¼ inch dice.
¼ teaspoon Red Pepper Flakes
4 medium cloves Garlic, thickly sliced
1 cup diced white Onion, cut into a ½ " dice (about ½ medium/large onion)
1 cup of celery cut into ¼ inch dice
1 cup of carrots cut in to ¼ inch dice
1 teaspoon very finely chopped fresh Rosemary
1 teaspoon finely sliced fresh Sage
2 Tablespoons chopped fresh Parsley leaves
2 Tablespoons finely sliced fresh Basil
2 medium Potatoes, peeled and cut into ½ " cubes
2 cups of zucchini cut into ¼ inch dice
8 cups Chicken Stock
1 ½ cups Tomato Sauce
½ teaspoon Black Pepper, freshly ground
½ cup Arborio Rice
1 cup Cannellini beans, canned, rinsed and drained
Parmesan cheese, grated, about one teaspoon per person
6 Tablespoon of Extra Virgin Olive oil (optional)
Basil Parmesan Bechamel Sauce
In a large stockpot, heat 2 Tablespoon of olive oil. Add pancetta, red pepper flakes and garlic. Cook over medium heat for 3-4 minutes.
Add the third Tablespoon of olive , the onion, celery, carrots and herbs. Sauté until onions are soft and translucent, about 5 -7 minutes stirring well.
Add potatoes and zucchini. Toss well with other vegetables to coat with oil and herbs. Sauté for 2 - 3 minutes.
Add chicken stock, tomato sauce and the black pepper. Stir well.
Bring soup to a boil, reduce heat, cover and simmer for 20 to 25 minutes, until vegetables are tender. (At this point taste for salt. If the pancetta was salty and canned stock was used, you will not need any additional salt.)
Add the rice, stir, re-cover and continue to simmer for 15-20 minutes.
Add the Cannellini beans, re-cover and simmer for 5 more minutes.
Ladle soup generously into bowls. Sprinkle with Parmesan cheese. Drizzle a tablespoon of Extra Virgin olive oil over each serving.
©2013 Nick Stellino Productions