Spring Minestrone with Brown Rice

sping-soup

A perfect soup for this time of the year. As the weather gets warmer and we start wearing less clothes, we start {or continue} eating lighter. And speaking of light, I’ve started going to the farmers’ market every week. In my town, the farmers’ market starts at 6 pm on Thursday nights. I’ve been remiss in attending mostly because it’s been cold and dark. Now that we have changed the clocks back an hour and the sun is staying up, I’ve been going every week.

All the vegetables in this soup were bought at the farmers’ market and were all picked that day and used that night. Isn’t that cool? The recipe comes from Super Natural Cooking, is vegan, and is very easy to make, especially if you already have vegetable stock on hand.  It’s also the cover recipe. 🙂 I added more vegetables and garlic because that’s always a good thing.

Spring Minestrone with Brown Rice

From Super Natural Cooking
  • 2 tablespoons of extra-virgin olive oil
  • 2 shallots, thinly sliced
  • 2 cloves of garlic, minced
  • 3/4 cup of brown basmati rice, rinsed
  • 6 cups of vegetable stock
  • 2 cups sugar snap peas, trimmed and cut in half diagonally
  • 1 bunch of asparagus, trimmed and cut diagonally into 1 inch pieces
  • 1/2 cup of peas
  • Fine grain sea salt
  • Freshly ground black pepper
  1. Heat olive oil in large sauce pan over medium-high heat. Add shallots and garlic and sauté until soft, 2 to 3 minutes. Add rice and stir, coating the rice, about a minute. Add the stock and bring to a boil. Cover, reduce heat,  and simmer for 30 to 40 minutes until just tender.
  2. Add the vegetables and season with salt and pepper. Remove from heat and serve immediately so vegetables stay nice and green.

Serves 4

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