Broccolini and Rice Soup

Cooler weather somehow always conjures up memories of eating homemade soup from my Mom’s kitchen.  She was always making sure we had something to warm us up and a hearty soup invariably did the trick!  Broccolini is a green vegetable similar to broccoli with small florets and long, thin stalks.  It is a cross between broccoli and kai-lan, Chinese broccoli.  This plant has a sweeter flavor than broccoli and it can be prepared in many ways, from sautéing, boiling, or steaming to stir frying. It has similar nutritional value as broccoli, with a slightly sweeter taste.  It’s a great source folate, vitamin A and potassium, as well as some iron, calcium, vitamin B and fibre and offers as much vitamin C as orange juice.  

Serves 4
recipe from Australian Good Taste
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20g butter
1 teaspoon olive oil
100g pancetta, coarsely chopped
1 brown onion, finely chopped
275g (1 1/4 cups) arborio rice
240g broccolini, coarsely chopped
1.5L (6 cups) chicken stock
1 bay leaf
30g (1/4 cup) shaved parmesan
extra virgin olive oil, to serve
crusty bread, to serve


Heat the butter and oil in a medium saucepan over medium heat.  Add the pancetta and onion, and cook, stirring occasionally, for 5 minutes or until the pancetta is crisp.  Add the rice and broccolini, and stir to coat.  Add the stock and bay leaf.  Bring to a simmer.  Cover,  reduce heat to low and simmer for 25 minutes or until the rice is tender.  Season with salt and pepper.  Ladle the soup among bowls.  Top with parmesan and drizzle over oil.  Serve with crusty bread.

The Culinary Chase’s Note:  If you want the broccolini to be al dente, add during the last 10 minutes of indicated cooking time.  This is comfort food at its best and is so easy to make.  Delicious!