Spring Minestrone with brown rice
This is a lovely simple healthy soup, easy to make and very popular. Combining rice and veggies it makes a nutritious and light but still sustaining soup.
2 tablespoons extra virgin olive oil
2 shallots thinly sliced (replace with 1 onion if you can't find them)
1 clove of garlic, minced
3/4 cup brown basmati, rinsed
6 cups vegetable stock, use a good one like marigold bouillon
1/2 cup sugar snap peas, trimmed and cut diagonally
1/2 cup cavolo nero or curly kale, chopped
8 spears of asparagus, trimmed and sliced into 1 inch pieces
1/2 cup peas, frozen are fine
sea salt and freshly ground black pepper
Heat olive oil in a large sauce pan over a medium heat, then add the shallots/onions and garlic and saute for a few minutes until onions are soft. Add the rice and cook together for another minute, then add the stock and bring to the boil. Cover, lower the heat, and simmer until the rice is just tender, 35 to 45 minutes.
Add the sugar snap peas, asparagus, kale and green peas, and season with a pinch of salt and a few grinds of black pepper. Simmer for another 2 or 3 minutes and serve immediately, this way the vegetables stay crisp and bright.
Enjoy! Let me know what you think. Posted by Rachel Dare.