Inspired by Heidi Swanson’s ‘Supernatural Cooking’
In her version, ‘Spring Minestrone,’ she uses onions, snow peas, and asparagus. My version is inspired by Summer and what is abundant in my garden. It is so satisfying with a sprinkling of parmesan cheese, lemon zest and juice, a crackling of fresh pepper, and a drizzle of olive oil. Serve it with sourdough toast and a big bowl of guacamole to satisfy the other smaller family members.
This soup can be adjusted to any seasonal vegetables. The brown rice is magical, creating a creamy, natural, soothing, and nourishing soup! I used small round brown rice, and 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
preparation 1 hour
serves 4
Deeply nourishing and soothing. If you don’t have vegetable stock on hand, replace it with water and add the end of a block of parmesan for extra flavour.
ingredients
2 Tbsp extra virgin olive oil
¾ cup round brown rice, rinsed
1 fresh bay leaf
7 cups vegetable stock
2 sticks celery, finely chopped
2 baby zucchini, cut into rounds
1 carrot, peeled and cut in diagonals
handful green beans, cut in diagonals or handful of broccoli
a few kale leaves, finely shredded
finely chopped fresh dill, parsley or coriander
salt to taste
freshly ground black pepper, lots
preparation
- Heat olive oil in a medium, heavy-based saucepan. Add rice and bay leaf and cook, stirring, for 1 minute.
- Pour in vegetable stock and bring to a boil; cover, lower the heat and simmer for 15 minutes.
- Add the celery and carrots. Simmer until the rice is tender, about 35 – 45 minutes.
- Add green beans/broccoli and simmer for 5 minutes.
- Add finely shredded kale, fresh coriander, dill or parsley, salt and pepper to taste. Simmer for 2 – 3 minutes and serve immediately so the vegetables stay crisp and bright.
When serving, drizzle with olive oil, grated parmesan, a sprinkle of lemon zest and a squeeze of fresh lemon juice.
Goodness shared from Stacey
