Silverbeet, Broad Bean And Rice Soup

By Olivia Andrews

Cooking Silverbeet, broad bean and rice soup step by step details? If you are looking cooking tips for Silverbeet, broad bean and rice soup you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

As nights get nippy, take comfort in a hearty dinner, perfect for warming up your midweek, without breaking a sweat!

All you have to do is throw all your ingredients of Silverbeet, Broad Bean And Rice Soup

  1. 2 tablespoons extra virgin olive oil, plus extra, to drizzle
  2. 1 onion, roughly chopped
  3. 3 cloves garlic, finely chopped
  4. 200g silverbeet, stems finely chopped, leaves shredded
  5. 200g (1 cup) white long-grain rice
  6. 1L Massel vegetable liquid stock
  7. 220g fresh or frozen double-peeled broad beans (see note)
  8. 1 lemon, zested, juiced
  9. 1/4 cup chopped basil leaves
  10. 1/2 cup chopped flat-leaf parsley
  11. 110g fresh mozzarella, (see note) torn

The instruction how to make Silverbeet, Broad Bean And Rice Soup

  1. Heat oil in a large saucepan over medium heat. Add onion, garlic and silverbeet stems, and cook for 5 minutes or until softened. Add rice and cook, stirring, for 1 minute to coat grains. Add stock and 250ml (1 cup) water, bring to the boil, then simmer for 10 minutes or until rice is almost tender. Add broad beans, silverbeet leaves and lemon juice, and cook for 2 minutes or until leaves are wilted and beans are tender. Add three-quarters of the herbs. Season with salt and pepper.
  2. Divide soup among bowls, scatter with mozzarella, remaining herbs and zest, and drizzle with extra oil to serve.

Nutritions of Silverbeet, Broad Bean And Rice Soup

fatContent: 434.502 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 47 grams carbohydrates
fibreContent: 4 grams sugar
cholesterolContent: 18 grams protein

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