Minestrone with rice

Minestrone with rice arranged with celery, leeks, carrots, cabbage, beans and rice is light and adjusted vegetarian feast, phenomenal for lunch or supper. You may be interested to read Moroccan coffee with cinnamon recipe/ healthy yoghurt cake recipe.

Main course Per 4 people

• 200 g of celery
• 100 g of leeks
• 250 g of carrots
• 100 g of cabbage
• 1 large onion
• 2garlic cloves
• 1 box of kidney beans of 435 g, drained weight 310 g
• 3 tbsp of olive oil
• 1 tablespoon of tomato paste
• 1,5 l vegetable broth, eg. Vegan
• 60 g of rice, eg. long grain parboiled
• sale
• ground pepper
• 1 bunch of chives

1. Cut the celery and leeks into slices approx. 4 mm. Halve the carrots lengthwise and cut them into 3 mm thick slices. Cut the cabbage into wedges and the wedges into 1 cm thick strips. Chop the onion and garlic. Pour the beans into a colander, rinse and drain.

2. Heat the oil in a high pan and sauté the onion. Add the garlic, vegetables and tomato paste and fry briefly. Add the broth, rice and beans and simmer for approx. 15 minutes, until the rice is cooked. Season with salt and pepper. Chop the chives. Pour the soup into the jars, sprinkle with chives and serve.

For a more nutritious meal, accompany with a slice of bread or wholemeal baguette each (vegan, lactose-free or gluten-free) of 50 g each. Thus the dish provides approx. 120 kcal more per person. For takeaway: prepare the minestrone the night before, put it in an airtight lunchbox and leave it in the fridge overnight. In the freezer: the minestrone is ideal to be frozen. Prepare double the amount and freeze in portions. When you want to eat it, let it defrost in time in the fridge or microwave.