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Rich Minestrone Soup

Natural.Foodie's picture
Ingredients
  Dried white beans 125 Milliliter
  Sesame oil 2 Teaspoon
  Zucchini 250 Milliliter, diced (1 Cup)
  Carrots 250 Milliliter, diced (1 Cup)
  Potatoes 250 Milliliter, diced (1 Cup)
  Celery 80 Milliliter, thinly sliced (1/3 Cup)
  Onions 30 Milliliter, finely chopped (2 Tablespoons)
  Leeks 125 Milliliter, finely chopped (1/2 Cup)
  Ripe tomatoes/Drained italian plum tomatoes 500 Milliliter, chopped (2 Cups)
  Chicken stock/Vegetable stock /reserved vegetable water /combination 1 Liter
  Bay leaf 1
  Kelp powder 1 Teaspoon
  Fresh parsley 1 Teaspoon, minced
  Brown rice 125 Milliliter (1/2 Cup)
  Peas 250 Milliliter (1 Cup, Fresh Or Frozen)
  Grated parmesan cheese 2 Tablespoon
Directions

MAKING
1) In a large bowl soak beans overnight and cook until just tender.
2) In a large skillet or saucepan add oil. Add zucchini, carrots, potatoes, and celery.
3) Sauté for 2 to 3 minutes and keep aside.
4) In the same saucepan or skillet, steam-stir onions and leeks in a small amount of water for 5 minutes.
5) Mix tomatoes, vegetables, stock, bay leaf, kelp and parsley.
6) Boil the mixture over high heat.
7) Reduce heat and simmer partially covered for 20 minutes.
8) Take out bay leaf and add drained rice.
9) Simmer for 25 to 30 minutes.
10) Add peas during the last 5 to 10 minutes of cooking.

SERVING
11) To serve, garnish lightly with grated Parmesan cheese.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
60 Minutes
Ready In: 
100 Minutes
Servings: 
6

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