zoom Italian-style spring soup
  • Print A4 A5
    • Close

    Save to your scrapbook

    Italian-style spring soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Italian-style spring soup

    • Preparation time: 20 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour

    Serves: 4

    Ingredients

    1 tbsp olive oil
    1 onion, thinly sliced
    2 garlic cloves, finely sliced
    2 celery sticks, thinly sliced
    2 carrots, diced
    4 sprigs fresh thyme
    100g LoveLife basmati brown rice
    1.5 litres Cooks’ Ingredients vegetable stock, hot
    400g can essential chick peas, drained and rinsed
    ½ x 500g pack essential spring greens, leaves very finely shredded
    1 tbsp Sacla' Italia Free From Basil Pesto

    Method

    1. 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.

    2. Lift out the thyme stalks and stir in half the chick peas. Using a stick blender, roughly blend the soup.

    3. 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.

    Your recipe note

    Edit your recipe note

    This recipe appeared in Waitrose Health, Spring /Summer 2019 issue

    Comments

    Average user rating

    4 stars

    Glossary