serves: 3 or 4 servings
Cook rice just before serving to get the consistency of soup you like: 1/4 cup of rice per quart of base for a lighter minestra, and up to 1/2 cup of rice for a hefty and hearty minestra.
4 cups Minestra Base, (See recipe for Hearty Minestra Base)
½ cup long-grain white rice
½ teaspoon salt, or more to taste
freshly ground black pepper, to taste
Heat the base to a gentle boil; stir in rice and salt (more salt for more rice) and grinds of pepper. Return to a boil, stir and cover tightly. Cook over low heat for 12 minutes or so, until the rice is tender. Add the pepper and more salt if needed, and serve right away in warm bowls, with freshly grated cheese, extra-virgin olive oil and other garnishes.