Vegetarian Rice Soup
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 Leek
- 1.333 cups frozen peas
- 1 large, white onion
- 6 large Tomatoes
- 1 Zucchini
- 2 sticks Celery
- 2 cups canned White bean (drained)
- ⅛ Savoy cabbage
- 1 ½ cups Long grain rice
- olive oil
- 3 ½ cups Beef stock
- Parmigiano Reggiano (finely grated)
- 1 handful fresh Basil
- 3 Tbsps finely chopped parsley
Preparation
Kitchen utensils
1 Aluminum foil, 1 Cutting board, 1 Small knife, 1 Fork, 1 Bowl, 1 Large knife, 1 Measuring cups, 1 Small pot, 1 Teaspoon, 1 große Bowl, 1 Potato masher, 1 Tablespoon, 1 Wooden spoon, 1 Baking sheet
Preparation steps
1.
Peel and finely chop the onion. Wash the tomatoes, drop into boiling water for a few seconds, then halve, deseed and dice roughly. Wash the courgette and cut into small pieces. Wash and slice the celery. Trim and wash the leek and cut into rings. Remove the hard core from the savoy cabbage and roughly chop the leaves.
2.
Heat 4 tbsp oil in a large pan and sweat the onion and celery until translucent. Add the courgette and savoy cabbage and sweat briefly, then stir in the tomatoes. Cook for a further 2-3 minutes, then add the stock and bring to the boil. Reduce the heat and cook gently for about 10 minutes. Add the leek and peas and cook gently for a further 5-6 minutes. Drain the beans. Cook the rice according to the package instructions.
3.
Add the beans and rice to the soup and season to taste with salt and plenty of pepper. Remove the pan from the heat and stir in the basil, parsley and 1 tbsp cold oil. Ladle the soup into deep plates, sprinkle with freshly grated Parmesan and serve immediately.
4.
Fresh, crusty white bread goes very well with this soup.
