Sun-Dried Tomato Risotto Soup
A rich and hearty Italian-style rice soup with sun-dried tomatoes, green beans, fresh basil and Parmesan cheese.
1 cup sun-dried tomatoes
2 cups warm water
1 tablespoon vegetable oil
1 red onion, diced
1 large celery rib, chopped
3 cloves garlic, minced
5 cups water
1/2 cup arborio rice
1/4 cup dry white wine
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/3 pound fresh green beans, trimmed, cut into 1-inch pieces
2 tablespoons chopped fresh basil
1/2 cup freshly grated Parmesan cheese
- Cover the dried tomatoes with warm water and soak for 30 minutes to 1 hour. Drain, reserving the liquid. Coarsely chop the tomatoes.
- In a large saucepan heat oil over medium heat. Sauté onion, celery and garlic for 5 to 7 minutes. Add tomatoes, soaking liquid, water, rice, wine, basil, salt and pepper; bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally. Stir in green beans and cook for 10 minutes more over low heat.
- Remove soup from heat and blend in basil and Parmesan cheese.
- Ladle soup into bowls and serve with warm Italian bread. Pass any extra cheese at the table.
Makes 6 servings.