summer minestrone with brown rice
Inspired by Heidi Swanson’s ’Supernatural Cooking’
In her version, it is called ‘Spring Minestrone’ and she uses onions, snow peas and asparagus. My version is inspired by Summer and what is abundant in my garden. With a sprinkling of parmesan cheese and a drizzle of olive oil, it is so satisfying. I serve it with parmesan sourdough toast and a big bowl of guacomole to satisfy the other members of my family.
This soup can be adjusted to any seasonal vegetables. The brown rice is magical and creates a creamy, natural, soothing and nourishing soup! I used round, brown rice as I love how it forms into little soft stars at the end of the simmering.
Warm days, a little cloudy with a gentle breeze.
summer minestrone with brown rice.
2 tab extra virgin olive oil
3/4 cup of round brown rice, rinsed
6 cups of vegetable stock
2 sticks of celery, finely chopped
1 zucchini, cut into diagonals
1 carrot, peeled and cut in diagonals
handful of green beans, cut in diagonals
handful of broccoli
a few kale leaves, finely shredded
sea salt and lots of freshly ground black pepper
Heat the olive oil in a large saucepan, then add the rice and cook, stirring for 1 minute. Add the vegetable stock and bring to boil. Cover, lower the heat, and simmer for fifteen minutes. Add the celery, zucchini and carrots and cook until the rice is tender, about 35 – 45 minutes.
Add the green beans and simmer for five minutes. Add the brocoli and finely shredded kale. Salt and pepper to taste. Simmer for 2 – 3 minutes and serve immediately – this way the vegetables stay crisp and bright.
Goodness shared from Stacey