Winter minestrone with savoy cabbage, beans and rice

Ingredients

For 1 serving

• White rice50 g
• Savoy cabbage150 g
• Cooked borlotti beans130 g
• Potatoes80 g
• Carrots50 g
• Celery40 g
• Leek50 g
• Vegetable broth600 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: November – March

Method

1. Heat the vegetable stock. Meanwhile trim and slice the leek, rinsing it well; peel the carrot, trim the celery and cut them into 1 cm dice; peel and dice the potatoes; wash the Savoy cabbage, remove the core and cut it into strips.
2. In a large pan heat the oil over a medium-low heat and sweat the leek, carrot and celery for 5 minutes, stirring, until soft.
3. Add the cabbage, potatoes and hot stock, bring to the boil and simmer for 25 minutes over a medium-low heat, half-covered, until the cabbage is tender and the potatoes start to break up.
4. Add the rice and the drained borlotti beans and cook for another 15 minutes, stirring often so the rice doesn't stick, until the rice is cooked and the minestrone thick; add hot water if needed and season with salt.
5. Serve with a drizzle of raw olive oil and freshly ground black pepper.