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1 tbsp olive oil
1 onion, thinly sliced
2 garlic cloves, finely sliced
2 celery sticks, thinly sliced
2 carrots, diced
4 sprig/s fresh thyme
100g LoveLife basmati brown rice
1½ L Cooks’ Ingredients vegetable stock, hot
400g can essential chick peas, drained and rinsed
1/2 x 500g pack essential spring greens, leaves very finely shredded
1 tbsp Sacla' Italia Free From Basil Pesto
Heat the oil in a large saucepan, and add the onion, garlic, celery, carrots and thyme. Cook gently for 10 minutes, stirring occasionally, until the onion is softened and golden. Add the rice and stock, bring to the boil and simmer for 25 minutes, stirring occasionally until rice is tender.
Lift out the thyme stalks and stir in half the chick peas. Using a stick blender, roughly blend the soup.
Stir in the remaining chick peas and spring greens, and simmer for a further 3-4 minutes until the greens are tender. Ladle the soup into bowls, and swirl a little pesto into each one before serving.
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