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  Recipe Home Soups  Ricotta Cheese and Beet Soup
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  Ricotta Cheese and Beet Soup
  Category: Soups
  Author: Silvia Houber, Florence, Italy
  Date: 9/29/2010
  Hits: 1084
History: From Maremma, in the South of Tuscany.
Description: Very tasty soup
Serving Size: 4
Preparation Time: About 45 minutes

Ricotta cheese, 250 gr.
Beet, 500 gr.
Broth, 1 liter and an half (vegetable broth preferred).
1 onion (medium)
4 slices of bread (crusty bread)
grated Parmesan
5 tbsp. olive oil
salt and pepper
Brown the onion in five tbsp. of oil. Wash and dice beet and add to the onion, with pepper and hot broth. After 30 minutes add ricotta cheese cut into small pieces. After two minutes turn off the heat. Toast bread and place in individual bowls with the previous soup. Can serve with grated Parmesan Cheese. For additional flavor, bread can be flavored with garlic.

Reformatted from a recipe submitted to, © Good Cooking, Inc.
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