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Risotto soup with greens
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1 tbsp butter
2 echalion shallots, finely chopped
2 carrots, finely diced
1 stick celery, finely sliced
100g short grain rice
350g tub essential Waitrose Tomato And Basil Sauce
2 x 500ml packs Cooks’ Ingredients Vegetable Stock
½ x 250g pack kale, washed
2 tsp fresh Waitrose Green Pesto With Basil, plus more to serve (optional)
1. Melt the butter in a deep saucepan, then add the shallots, carrots and celery. Cover and cook gently for 10 minutes. Tip in the rice, stir for 1 minute, then add in the tomato sauce, stock and some seasoning. Bring to a simmer and cook for 12 minutes until the rice is just tender.
2. Stir the kale and pesto into the soup, then let it simmer for about 3 minutes or until the kale has wilted. Add a little more water and seasoning if needed. Ladle into bowls and swirl with a little pesto, if you wish. Delicious with crusty bread.
Cook’s tip Alternatively, a 400g can of essential Waitrose Chopped Tomatoes can be used in place of the tomato and basil sauce – try adding a crushed clove of garlic to it too.
Typical values per serving:
1388mg vitamin A, low in fat, rich in vitamin A