90 g Long Grain Rice
6 cup water
2 garlic cloves, crushed
2 medium onions, sliced
1 carrot, sliced
1 zucchini, sliced
1 1/2 cup celery
200 g potatoes, diced
410 g can tomatoes, chopped
1 tsp dried thyme
2 chicken stock cubes
300 g can cannellini or butter beans, drained and rinsed
1 cup peas
1 Tbsp fresh parsley, chopped
Heat a little of the water and cook garlic, onion, carrot, zucchini and celery until onion is
transparent.
Add remaining water, potatoes, tomatoes, thyme and stock cubes and simmer for 15
minutes.
Add Long Grain Rice and cannellini beans and simmer for 15 minutes or until rice is tender.
Add peas and simmer until cooked. Stir in parsley. Soup will thicken on standing; add extra
water if necessary.
6 cup water
2 garlic cloves, crushed
2 medium onions, sliced
1 carrot, sliced
1 zucchini, sliced
1 1/2 cup celery
200 g potatoes, diced
410 g can tomatoes, chopped
1 tsp dried thyme
2 chicken stock cubes
300 g can cannellini or butter beans, drained and rinsed
1 cup peas
1 Tbsp fresh parsley, chopped
Heat a little of the water and cook garlic, onion, carrot, zucchini and celery until onion is
transparent.
Add remaining water, potatoes, tomatoes, thyme and stock cubes and simmer for 15
minutes.
Add Long Grain Rice and cannellini beans and simmer for 15 minutes or until rice is tender.
Add peas and simmer until cooked. Stir in parsley. Soup will thicken on standing; add extra
water if necessary.
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