Soup Palermo Style
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- 4 T Olive oil
- Salt/pepper
- 1 ea Stalk celery, diced
- 1 sm Onion, chopped
- 1 c Uncooked rice, rinsed
- 1/2 lb Dried kidney or lentil beans
- Water
- 1/2 lb Dried chestnuts, shelled
Contains
CeleryTree nuts
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Soak beans and chestnuts overnight, drain. Place in large kettle with 3 quarts of cold water. Add celery and onions. Simmer until beans and chestnuts are soft (about 1 1/2 hours). Add rice, oil, and seasonings. Stir constantly with wooden spoon, until rice is tender (about 20 minutes). If necessary, add more water as it is absorbed by the rice. Serve immediately.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon
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Colander
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Kettle