Rice and bean soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1⅓ | tablespoon | Garlic |
| 2 | Shallots | |
| 1 | Stick of celery | |
| 1 | tablespoon | Fresh rosemary |
| 6¼ | ounce | Risotto rice |
| 3¾ | cup | Vegetable stock |
| 14⅛ | ounce | Butter beans |
| 2 | Tomatoes | |
| 1 | tablespoon | Parmesan |
Directions
Preparation: Chop the garlic cloves, shallots, celery, grate the : parmesan, dice the tomatoes 1. Heat the olive oil inb a large saucepan. Add the garlic, shallots, celery and rosemary to the pan and cook for 5 minutes until softened.
2. Stir in the rice and cook for a further minute. Add the vegetable stock, cover and simmer for 10 minutes. Stir in the beans and tomatoes and cook for a further 10-15 minutes until the rice is tender.
3. Season to taste and ladle into bowls. Sprinkle with parmesan and serve at once with fresh bread. Per Serving:
268 Calories 4g Fibre (h) 49g Carbohydrate (h) 5g Fat (m) 1g Saturated Fat (l) 9g Protein (m) 1.56g Salt (h) Submitted By KAZ DUNKLEY On 04-02-95
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