Rice and Vegetable Soup

June 09, 2016

Rice and Vegetable Soup

Rice and Vegetable Soup

(Serves 4 people)

Try out this delicious and wholesome winter warmer soup using our Cascina Brarola rice,a Parmigiano from our cheese counter, fresh ingredients from our Green Grocer and one of the wonderful Extra Virgin Olive Oils from our Pantry. 

Ingredients

  • 320g Cascina Brarola rice
  • 100g borlotti or kidney beans (cooked)
  • 100g cabbage
  • 1 lt of broth
  • 1 carrot
  • 1 celery leg
  • 1 potato
  • 1 zucchini
  • 100 g green beans
  • A bunch of chard
  • A few leaves of black cabbage
  • 4 Cherry tomatoes
  • Parsley
  • 1 onion
  • Salt
  • Black pepper
  • Extra Virgin Olive Oil
  • Parmigiano Reggiano cheese

     Method

    Step 1: In a casserole, heat 4 tablespoons of extra virgin olive oil and sauté the chopped onion, carrot, celery and fresh parsley.

    Step 2: When they are all cooked add the remaining vegetables and the cooked barlotti beans.

    Step 3: After a further few minutes, whilst the vegetables have been taking on flavour, add the hot broth.

    Step 4: Cover the casserole and continue cooking for about one hour at low heat, Add extra salt to taste if necessary.

    Step 5: After an hour, add the rice and continue to cook.

    Step 6: When the rice is cooked, add some parmigiano cheese, black pepper and a few drops of extra virgin olive oil and serve.



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