Scale
Ingredients
For the soup
- 1 tbsp olive oil or coconut oil
- ½ a red onion, diced
- 3 celery stalks, diced (if you don’t have celery, you can sub in chard stems)
- Salt & pepper to taste
- 1 heaped tsp dried sage (or rosemary)
- ½ cup uncooked jasmine or basmati rice
- 1 quart vegetable stock
- 3 cups finely chopped greens such as chard, broccoli rabe, radish greens, etc.
- 1 can cannellini beans, drained and rinsed
- Juice of ½ a lemon
For the pistou
- ½ cup torn or chopped cilantro leaves
- 2 tbsp extra virgin olive oil
- Pinch of salt
- 1 tsp lemon juice
Instructions
- Heat the olive oil in a large stock pot set over medium heat. Add the onion, celery, a pinch each of salt and pepper, and the dried sage.
- Cook, stirring occasionally, until the onion is translucent and the celery has softened. Add the rice and vegetable stock and stir to combine. If your stock is unsalted, add another good pinch of salt.
- Once the stock comes to a simmer, set a timer for 15 minutes. You can cover the pot if you like at this point but it’s not entirely necessary. After 15 minutes, give the soup a stir and check to make sure the rice is tender. If the rice still has a bit of bite you can simmer the soup for an additional 5 minutes.
- Add the chopped greens and cannellini beans to the soup, stirring them in carefully. Continue to stir the soup for 2 to 3 minutes more as the greens wilt and cook.
- As soon as the greens are cooked, remove the pot from the heat and stir in the juice of the lemon. Taste the soup and add more salt and pepper if needed.
- To make the pistou, add the ingredients to a blender. Pulse until the cilantro leaves have broken down and incorporated into the oil. If you don’t have a blender you can make the pistou with a mortar and pestle. Serve the soup topped with a hearty drizzle of the pistou.
Notes
Recipe and Images by Courtney West @Sweetmiscellany
