Herb And Rice Soup With Pesto Recipe
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Summary
Preparation Time10 MinCooking Time55 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexAverageServings6
Main IngredientRice
Ingredients
Mixed herbs and wild or cultivated salad leaves - - Approx. 1/2 Lb
Pesto sauce - 1/3 cup
Rice - 1 cup
Extra virgin olive oil - 3 tbsp
Parmesan cheese, grated
Salt
Directions
GETTING READY
1 Rinse the borage and the other herbs and the leaf vegetables well.
2 Take the leaves off their stalks, and shred them.
MAKING
3 In a saucepan, put the leaves and herbs with 5 cups water and 1 tsp salt.
4 Cover and simmer over low heat for 30 minutes.
5 Increase the heat and allow the herb soup to come to a boil.
6 In a bowl, combine pesto sauce with ¼ cup of hot stock.
7 Sprinkle the rice in the pan and stir.
8 Boil over moderate heat, uncovered, for 10 minutes.
9 When the rice is just tender, stir in the pesto mixture and 1 1/2 tbsp of the oil.
10 Boil for a another 2-3 minutes.
SERVING
11 Ladle into individual soup bowls and serve.
1 Rinse the borage and the other herbs and the leaf vegetables well.
2 Take the leaves off their stalks, and shred them.
MAKING
3 In a saucepan, put the leaves and herbs with 5 cups water and 1 tsp salt.
4 Cover and simmer over low heat for 30 minutes.
5 Increase the heat and allow the herb soup to come to a boil.
6 In a bowl, combine pesto sauce with ¼ cup of hot stock.
7 Sprinkle the rice in the pan and stir.
8 Boil over moderate heat, uncovered, for 10 minutes.
9 When the rice is just tender, stir in the pesto mixture and 1 1/2 tbsp of the oil.
10 Boil for a another 2-3 minutes.
SERVING
11 Ladle into individual soup bowls and serve.
