FACT: Eating this nutritious, grainy, protein-rich soup will make you smarter*.
Serves 4 | Prep 15 mins | Cooks in 25 mins
1 cup brown rice
olive oil spray
1 red onion, chopped
2 garlic cloves, crushed
2 carrots, finely chopped
2 celery stalks, finely chopped
3 rosemary sprigs, leaves roughly chopped
400g tin chopped tomatoes
8 cups vegetable stock
3/4 cup quinoa
2 x 400g tin cannellini beans, well rinsed
4-6 large silverbeet leaves, chopped (incl. stalks)
16 black olives, chopped
4 tbs parmesan, grated
2 tbs parsley, chopped
1. Soak brown rice in a bowl of water for 15 minutes.
2. Heat a large saucepan or stock pot over low heat. Spray with oil and add onion and garlic and cook for a few minutes.
3. Add carrot, celery and rosemary and cook for another 5 minutes.
4. Add tomatoes, stock, drained brown rice and quinoa and cook for 15 minutes.
5. Finally, add beans, silverbeet and olives. Adjust seasonings and cook for another 5 minutes.
6. Scatter over parmesan and parsley to serve.
Note: You may need to add a little water as the grains soak up the stock and the soup thickens. *Fact may not be based on actual research. But it IS delicious and will definitely make you feel really good!
Energy: 2576.7kj
Protein: 32.8g
Carbs: 79.4g
Fibre: 17g
Sat. Fat: 3.6g
Fat: 13.9g
Calories: 615.4cal
Sugar: 10.9g