Dinner Tonight: Asparagus and Rice Soup with Pancetta and Black Pepper

Name: Dinner Tonight: Asparagus and Rice Soup with Pancetta and Black Pepper
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams trimmed asparagus (woody ends snapped off); 4 servings freshly ground black pepper; 828 milliliters chicken stock; 4 Tbsps olive oil; 113 grams pancetta, diced (or substitute high-quality bacon); 118 milliliters water; 59 milliliters white rice; 473 milliliters diced yellow onions

Dinner Tonight: Asparagus and Rice Soup with Pancettan and Black Pepper might be just the soup you are searching for. This recipe serves 4. Watching your figure? This gluten free and dairy free recipe has 403 calories, 12g of protein, and 28g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. Only It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up asparagus, onions, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a heavy 4 quart saucepan, heat half the oil (2 tablespoons) over medium heat, then add the onions and sweat gently for about ten minutes until translucent but not browned, stirring regularly.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add the rice, stock, and water to the onions, then bring to a simmer and cook, covered tightly, until the rice is tender but not mushy, 12-20 minutes.

Ingredients you will need

Onion

Stock

Water

Rice

In a 12-inch skillet, heat the remaining 2 tablespoons oil over medium-high heat, then add the asparagus slivers and pancetta and stir to coat. Cook untouched until the edges begin to color, then stir and cook again, untouched, repeating the process until everything has nice color and has shrunk by about 1/

Ingredients you will need

Asparagus