Rice and bean soup

Yield: 4 servings

Measure Ingredient
1 tablespoon Olive oil
1⅓ tablespoon Garlic
2 \N Shallots
1 \N Stick of celery
1 tablespoon Fresh rosemary
6¼ ounce Risotto rice
3¾ cup Vegetable stock
14⅛ ounce Butter beans
2 \N Tomatoes
1 tablespoon Parmesan

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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