Mixed bean minestrone with brown rice

Ingredients

For 1 serving

• Cooked cannellini beans80 g
• Cooked lentils80 g
• Brown rice40 g
• Zucchini80 g
• Carrots60 g
• Celery40 g
• Savoy cabbage60 g
• Canned peeled tomatoes80 g
• Extra virgin olive oil1 tablespoon
• Vegetable broth450 ml
• Basil3 g
• Saltto taste

Contains: celery,

Method

1. Heat the vegetable stock in a small pan. Meanwhile wash and trim the courgettes, peel the carrots, wash the celery and cut them all into roughly 1 cm dice; core the savoy cabbage and shred it thinly.
2. In a large pan heat half the oil over a medium-low heat and fry the carrots and celery for 5 minutes, stirring, until they start to soften.
3. Add the courgettes and cabbage, the peeled tomatoes crushed with a fork and the hot stock; bring to the boil.
4. Rinse the brown rice, add it to the soup with a pinch of salt and simmer for 30 minutes over a medium-low heat, half covered, stirring now and then, until the rice is tender; if it gets too thick, add hot water.
5. Rinse the cooked cannellini beans and lentils, add them and simmer for another 5 minutes until heated through; season with salt.
6. Turn off the heat, tear in the basil and serve with the remaining oil drizzled over.