Delicious Minestrone Soup
The ingredients can be adapted to include the vegetables that are in season. Serves 4.
2 Tblsp extra virgin olive oil
¾ cup round brown rice, rinsed
1 fresh bay leaf
7 cups vegetable stock
2 sticks celery, finely chopped
2 baby zucchini, cut into rounds
1 carrot, peeled and cut in diagonals
handful green beans, cut in diagonals or handful of broccoli
a few kale leaves, finely shredded
finely chopped fresh dill, parsley or coriander
salt to taste
freshly ground black pepper, lots
Heat the olive oil in a medium heavy-based saucepan, add the rice and bay leaf and cook, stirring for 1 minute. Add the vegetable stock and bring to boil. Cover, lower the heat, and simmer for fifteen minutes. Add the celery, carrots and simmer until the rice is tender, about 35 – 45 minutes.
Add the green beans/broccoli and simmer for five minutes. Add the finely shredded kale, fresh coriander, dill or parsley, salt and pepper to taste. Simmer for 2 – 3 minutes and serve immediately – this way the vegetables stay crisp and bright. When serving drizzle with olive oil, grated parmesan, a sprinkle of lemon zest and a squeeze of fresh lemon juice.
Deeply nourishing and soothing. Try it, enjoy it.