Serves: 8 person(s)

Preparation Time: 15 mins
Cooking Time: 40 mins

Served with a crusty roll, this soup is a meal on it's own.

Ingredients:

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

1 tsp dried thyme

2 chicken stock cubes

1 cup peas

1 Tbsp fresh parsley, chopped

85.71 g long grain rice

285.71 g canned cannellini or butter beans, drained and rinsed

400 g canned chopped tomatoes

Directions:

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 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.

Variations:

Serving suggestions and garnishes not included in recipe analysis.

Author:

Family Health Network