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The great thing about this dish it’s so colorful.
The many vegetables make it really healthy. Children can also help diligently, because there has to be a lot of chopping.
The herbs give the soup its Mediterranean flavor and the beans give us proteins and make us full.
So this is the ideal winter way family stew.
Minestrone sounds just a bit more interesting.
So sleeves up, just cut the vegetables finely and with a little patience you have within 1 hour a delicious meal on the table.
Minestrone
2 onions, diced
3-4 cloves of garlic, diced
5 carrots, fine cubes
5 celery stalks, fine cubes
100 g rice, rinsed
800 g of tins chopped tomatoes
2 tablespoons tomato paste
1.5 L vegetable stock + more
1/4 tsp fennel seeds
fresh rosemary, finely chopped
fresh oregano, chopped
fresh parsley, chopped
400 g tin beans
3 tbsp olive oil
To serve
fresh basil + parsley
olive oil
Pecorino
method
Place the herbs, oil and vegetables in a large saucepan and fry for 10 minutes over medium heat. stirring occasionally.
Add tomato puree and sauté for 3-5 minutes. Add vegetable broth, tinned tomatoes and rice. Bring to the boil, reduce the heat and then simmer for 30-40 minutes on a medium heat. Stirring from time to time, so the rice doesn´t burn on the base of the pan.
Stir through the beans 5 minutes before end of cooking. Season with salt and pepper and serve with fresh basil, parsley and drizzle of olive oil. Who likes sprinkle of grated pecorino and roasted pine nuts.
Rice Minestrone
Ingredients
- 2 onions diced
- 3-4 cloves of garlic diced
- 5 carrots fine cubes
- 5 celery stalks fine cubes
- 100 g rice rinsed
- 800 g of tins chopped tomatoes
- 2 tablespoons tomato paste
- 1.5 L vegetable stock + more
- 1/4 tsp fennel seeds
- fresh rosemary finely chopped
- fresh oregano chopped
- fresh parsley chopped
- 400 g tin beans
- 3 tbsp olive oil
To serve
- fresh basil + parsley
- olive oil
- Pecorino
Instructions
- Place the herbs, oil and vegetables in a large saucepan and fry for 10 minutes over medium heat. stirring occasionally.
- Add tomato puree and sauté for 3-5 minutes. Add vegetable broth, tinned tomatoes and rice. Bring to the boil, reduce the heat and then simmer for 30-40 minutes on a medium heat. Stirring from time to time, so the rice doesn´t burn on the base of the pan.
- Stir through the beans 5 minutes before end of cooking. Season with salt and pepper and serve with fresh basil, parsley and drizzle of olive oil. Who likes sprinkle of grated pecorino and roasted pine nuts.
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