Rice and Legume Soup
"Rice and legume soup is a warm embrace on cold days! A nutritious and genuine first course, perfect as winter comfort food. Discover our easy recipe to prepare a delicious legume soup in just 65 minutes, also ideal for those following a gluten-free and vegan diet."
Dietary Information
Servings:
- 1
To prepare the rice and legume soup, wash and cut the vegetables for the sauté into a brunoise, i.e. celery, carrot and onion 1. Peel the potatoes and cut them into cubes of about 2 cm 2. In a saucepan, pour the oil and the chopped vegetables for the sauté 3.
- 2
Stew over low heat for about 10 minutes 4, then add the potatoes 5 and mix 6.
- 3
Also add the tomato passata 7 and the legumes 8. Cook for a couple of minutes, then pour in the water 9.
- 4
Cover with a lid 10 and cook over medium heat for 20 minutes. After the cooking time, pour in the rice 11 and mix, then season with salt 12. Cover with the lid and let it cook over the heat for another 10 minutes, stirring occasionally.
- 5
After 10 minutes 13, serve your rice and legume soup, completing with a sprinkling of black pepper, a drizzle of oil 14 and a few thyme leaves 15!
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