Adam turns the already comforting minestrone into something yet more hearty with minced Italian sausage and rice.






Skill level

Average: 4 (8 votes)


  • 185 g (1 cup) brown rice
  • 2 tbsp olive oil
  • 1 large brown onion, diced
  • 1 carrot, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, roughly chopped
  • 2 zucchini, diced
  • ¼ cabbage, finely chopped
  • 2 Italian-style sausages
  • 400 g can diced tomatoes
  • 400 g can cannellini beans, drained
  • 1½ litres chicken stock
  • 1 tsp salt
  • handful of basil leaves, torn
  • crusty bread, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Place the rice in a small saucepan and add 375 ml (1½ cups) water. Bring to a simmer, then reduce the heat to very low, cover and cook for 20 minutes. Stand, covered for a further 10 minutes.
  2. Heat the olive oil in a large saucepan over medium heat. Cook the onion, carrot and celery for 5-6 minutes or until fragrant. Add the garlic, zucchini and cabbage and cook for another 5 minutes or until the vegetables are softened.
  3. Push the sausage meat from the casings into the pan and cook, breaking up any big pieces with a spoon until lightly browned. Add the tomatoes, beans, stock, rice and salt and bring to a simmer. Cover, reduce the heat to low and simmer for 20 minutes.
  4. Stir through the basil and allow to stand for 5 minutes. Adjust for seasoning and serve with crusty bread grilled with a little olive oil.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.