In Lombardia a thick vegetable soup with rice is most often eaten in summer. The rice is minimally cookd as it continues to cook when the soup is pored over it into soup bowls. If the soup is to be served hot, instead of cold, as is the custom, the rice is cooked for 16 minutes instead of 30 and then served immediately.
My soup is a bit different in that it is a warm soup designed for a romantic evening for two, to create a beautiful connection between two lovers creating this together and as the soup comes together the flavors become a love making endeavor in itself! My soup combines the rice into the soup and not served on top of the soup. An additional difference in my soup is that my soup combines vegetables with a beautiful bean mixture and is spritzed with fresh squeezed lemon juice, increasing the salavation of the tart and tangy with the herb flavors!
Enjoy this beloved soup as it takes you on a new romantic adventure!
What can I say I am a hopeless romantic!
LOMBARDIAN LOVE SOUP
1 onion, diced
6 carrots, diced
1 tbl rosemary, sage, oregano
4 garlic cloves
3 tbl olive oil
5 cups of vegetable broth
1 c black rice
2 tbl lemon juice
Chop all vegetables, set aside. In a pot add beans and cook on medium for 20 minutes or until ¾ way cooked through, then set aside.
Add onion, garlic, spices and olive oil to pot, sauté for two minutes stirring constantly, add, rice, cook for five more minutes, add vegetable broth, cook for 20 minutes covered on low. Add carrots in after rice has been cooking for 5 minutes. Once beans have cooked for 20 minutes, stir into soup, you can also add the beans into pot after you add the broth, I like to remove the starchy taste from the beans, which is why I cook them separately. Cook for additional five to ten minutes. Turn off, add juice of lemon. Stir. Serve. Enjoy.
Sprinkle fresh cut parsley for a beautiful garnish!