Ingredients
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6
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3 pieces
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1
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5
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1 cube (5x5)
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5 punches
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2 spoons
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Directions
Steps
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1
Done
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Chop onion, cellar and carrots. Pour them into a casseruola with extra virgin olive oil, lightly brown over low heat. Add chopped potatoes, cover with water, salt for season. Bring your soup to boil and cook it slowly for 1 hour, at least, with the lid on. Check if it needs more water and stir after 30 minutes. Add the parmigiano cube and cook for another 30 minutes. Add rice and cook 15 minutes. |
