Rice, Spinach & Pancetta Soup

Tonight’s dinner is this really simple but flavoursome soup from Piemonte, which is called originally Wedding soup. No idea why though; that’s gone right over my head.

Rice, Spinach & Pancetta SoupIngredients (serves 2)

Olive oil

25g Butter

1 garlic clove, chopped

1 celery stick, chopped



200g Spinach, chopped

700ml Beef stock

250g Rice

80ml Milk

1 large egg

50g Parmesan, grated

Salt & Pepper

  • Melt & heat the olive oil & butter in a pan; then add the garlic, parsley, sage & celery & cook for 10 minutes.
  • Add the spinach & cook for another 10 minutes.
  • Add the beef stock & boil for 10 minutes.
  • Add the rice & cook.
  • 10 minutes before cooking time, pour in the milk. Then continue until the rice is cooked. Season with Salt & Pepper
  • Whisk together the egg, a bit more parsley and Parmesan.
  • When the rice is cooked, take the pan off the heat and pour in the egg mixture. Stir in rapidly while hot to combine all the ingredients.
  • Serve up


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