Minestrone Soup
< 1 Hour
Serves 4
Minestrone Soup
Ingredients
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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Minestrone Soup
< 1 Hour
Serves 4
Ingredients
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.