Risoni Minestroni by Jess Beautician

An exciting inspiration for our brand new Chickpea Rice from our amazing ambassador, Jess Beautician!

A summery, comforting, nutritious minestroni soup!

You can find the recipe video on our Youtube channel. Don’t forget to tag us!

45 mins

4 people

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INGREDIENTS

2 tbsp of Mr Organic Extra Virgin Olive Oil

1 large white onion, chopped

2 cloves of garlic, minced

1 large tbsp of Mr Organic Italian Tomato Puree

1 tsp dried basil

1/2 tsp paprika

2 sticks of celery, chopped

2 medium carrots, peeled and chopped

1 medium potato, peeled and chopped

1 bay leaf

1 courgette, chopped

1 tin of Mr Organic Cannellini Beans

1 tins of Mr Organic Chopped Tomatoes

2 pints of veg stock

Salt and pepper

1 cup of Mr Organic Red Lentil Rice

A large handful of fresh kale

Grated vegan cheese and fresh basil to garnish

METHOD

1. Drizzle the oil in a large pan on medium heat. Add the onion and the garlic and cook it until the onion is translucent.

2. Add the tomato pure and the basil and paprika. Give it a good stir until the onions well coated and cook them for a few minutes.

3. Now comes the celery, carrots, potato and the bay leaf. Stir them in and cook it for 8 minutes.

4. After 8 minutes add the courgette, the beans, the two cans of chopped tomatoes and the pints of stock. Season it with salt & pepper. Turn up the heat to high and once the pot is boiling, turn it lower for a gentle simmering. Cook it on this heat for 25 minutes.

5. Meanwhile in a separate pan boil 1 liter of water. Once it is boiling add the chickpea rice and cook it for 11 minutes. Drain it and set it a side

6. Add the chickpea rice to the soup and give it a good stir. Top it up with the fresh kale and on a low heat cook it for another 5 minutes.

7. Serve it in a large soup bowl with the garnishes. Bon appetite!