soberandhungry's Blog

we love wine, we love food and we love sharing

Warm up with our homemade Minestrone “ris acce’ e patan” (con verza) soup!

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It is that time of the year… we are all eating a little bit more than normal, having that extra treat and feeling the need for comfort food to get us through the dark mornings and the cold nights! It has been a while since we last posted, since then we have between us; devoured a large goose with all the trimmings, been on a sushi course, fallen in love with French cuisine and yes, baked more cakes! However, this post is dedicated to a warm, tasty, healthy meal that should be on everyone’s menu at this time of the year, the simple and yet wonderful Minestrone “ris acce’ e patan” (con verza) soup!



  • 1 ½ medium onion
  • 3 medium carrots
  • 3 medium potatoes
  • 2 celery sticks
  • 1 small pointed cabbage
  • 1 can of good quality tomatoes
  • 180g risotto rice
  • 2 garlic cloves
  • 10 basil leaves
  • Olive oil (frying and adding to soup)
  • Parmesan cheese


  1. Chop the onions, carrots and potatoes into cubes and fry in 2 tbsp of olive oil.
  2. Roughly chop the cabbage and add to the vegetables after 4 minutes. Continue to fry for 5 further minutes.
  3. Add the can of tomatoes and cover with boiling water. Cook for 15 – 20 minutes.
  4. Add the Risotto rice and cook for a further 18 minutes.
  5. Add parmesan cheese to taste and season.
  6. Add chopped garlic, basil and 1 tbsp oil (mixed into a pesto).
  7. Rest for 10 minutes.

Super yummy, super healthy and super easy!



Author: soberandhungry

we love wine, we love food and we love sharing

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