SunRice

Minestrone Soup

I am using:

Prep time

15min

Cook time

60min

As we creep closer to the winter months, try this delicious Minestrone Soup, best with our wholegrain brown rice but any type will do!

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of Brown Rice is not removed at milling, giving Brown Rice its characteristic nutty flavour and firmer texture. Health conscious cooks enjoy this wholesome rice in a wide variety of dishes. Try it as an alternative to your favourite meals, or for something new, try one of our delicious summer salads. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup SunRice Brown Medium Grain Rice (rinsed)

  • 1½ cup Water

  • 2 tbsp Olive Oil

  • 1 Brown Onion (finely chopped)

  • 2 clove Garlic (crushed)

  • 1 stick Celery (diced)

  • 1 Large Carrot (peeled, diced)

  • 1 Small Leek (halved, washed, thinly sliced)

  • 2 Bay Leaf (fresh)

  • 400 g Diced Tomatoes

  • 4 cup Chicken Stock

  • Small Green Cabbage (shredded)

  • cup Frozen Peas

  • 400 g Cannellini Beans (drained, rinsed)

  • 1½ cup Water (optional)

  • Basil Pesto

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Minestrone Soup

Method

  • Put the rice and water into a medium saucepan and bring to the boil. Reduce heat to very low, cover and cook for 25 minutes or until rice is tender and absorbed all the water. Stand, covered for 10 minutes.

  • Heat oil in a large saucepan over medium heat. Add, onion and garlic, cook stirring often 5 minutes until soft. Add celery, carrot and leek, cook, stirring, for 5 minutes. Stir in bay leaves, tomatoes and stock and bring to the boil. Reduce heat to low. Simmer, covered, for 20 minutes or until vegetables are tender.

  • Stir in the cabbage, peas and cannellini beans, simmer for 5 minutes or until heated through, adding more stock or water to adjust the consistency to your liking.

  • Spoon rice into soup bowls, ladel over the soup. Top with pesto and serve with toasted crusty bread.

  • Tip; You can replace the cabbage with red cabbage, 1 bunch English spinach or kale.

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