Rice And Bean Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
6 1/4 ounce: Risotto rice,
1 1/3 tbsp: Garlic,
3 3/4 cup: Vegetable stock,
2: Shallots,
14 1/8 ounce: Butter beans,
1 Stick: of celery,
2: Tomatoes,
1 tbsp: Fresh rosemary,
1 tbsp: 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
Source from luhu.jp
: 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
Source from luhu.jp