Summer Minestrone
This recipe is a summer twist on the classic minestrone. Instead of tomato, this soup is loaded with vibrant greens, lots of fresh basil and finished with the brightness of lemon. We're keeping it gluten-free by subbing the pasta for our flavour packed nutty rice blend. Perfect for cooler summer evenings with crusty bread and lots of butter or olive oil.
INGREDIENTS
- 2 Tbps olive oil
- ¼ tsp black pepper, fresh cracked
- ½ tsp sea salt
- 1 medium leek
- 1 celery stick, finely chopped
- 3 large garlic cloves, very finely chopped
- 200g / 1 cup organic multigrain rice
- 1.5L high-quality vegetable stock
- 2 medium courgettes, cut lengthways and into half rounds
- 150g baby broad beans or green peas, frozen
- 100g asparagus, chopped into 3cm lengths
- 30g fresh basil
- Zest of 1 lemon
- Juice of a half lemon
- 1 Tbsp nutritional yeast, optional
TIME
30 MINUTES Minutes
SERVES
4
DIFFICULTY
METHOD
Place a large pot on the stovetop and warm the oil and black pepper on medium heat for 1 minute. Remove the dark green end of the leek (you can save it to make vegetable stock or use in another recipe) and finely chop the bottom end. Transfer the leek, celery, and salt to the pot and saute until translucent.
1Pour the vegetable stock into the pot and bring to the boil. Once boiling, reduce the heat to a simmer and cover the pot with a lid. Simmer for 15 minutes or until the rice is just cooked.
3Remove the lid from the pot. Add the courgette rounds and allow the soup to simmer, uncovered, for another 5 minutes.
4Add the broad beans (or peas), asparagus, basil, lemon juice, lemon zest, and nutritional yeast. Give the minestrone a good stir and taste. Adjust the seasoning to your preference and remove from the heat once the asparagus is bright green and the broad beans have warmed (2-3minutes) and serve.ed with grilled tofu, fresh lemon wedges, and your choice of sides (pita bread, hummus and babaghanoush all work beautifully).
5Dinner
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