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Spring Minestra with Brown Rice

A brothy, Italian style vegetable soup that sits somewhere between light and hearty. Made with U.S.-grown brown rice that adds a subtle nuttiness and texture. The base is made with pancetta and leeks slowly cooked for a delicate sweetness. And then brown rice is toasted directly in the pot before simmering in a flavourful broth. With the addition of spring vegetables folded in just long enough until they are tender while retaining their vibrant colour and natural brightness. Finished with lemon zest and fresh herbs, the flavours are clean and gentle. Naturally gluten-free and rich in essential nutrients, this spring minestra is wholesome and very approachable.

Recipe by Erica Karbelnik @chefericak





Yield
Approximately 6 servings
Prep Time
20 min
Cook Time
40 min
Total Time
1 h


Ingredients

  • 2 tbsp (30 mL) olive oil
  • 100 g pancetta diced (skip if keeping vegetarian)
  • 1 leek white part only, thinly sliced
  • 1 cup (250 g) U.S.-grown brown rice
  • 6 cups (1,500 mL) chicken stock (sub vegetable stock to keep vegetarian)
  • 1/2 zucchini diced
  • 1 cup (250 g) asparagus trimmed and cut into 2 mm circles
  • 1 cup (250 g) green peas
  • 1 cup (250 g) spinach
  • Zest of 1 lemon
  • 1/4 cup (60 mL) fresh basil
  • 2 tbsp (30 g) fresh dill
  • Salt to taste

Directions

  1. Heat olive oil in a large pot over medium heat, add pancetta and cook until the fat has slightly rendered.
  2. Add sliced leeks and cook until soft and translucent – about 3 minutes
  3. Add the brown rice, stir to coat and toast for about 1 – 2 minutes
  4. Pour in the stock and bring to a gentle simmer. Reduce heat and cook uncovered for about 25 minutes until the rice is tender
  5. Add in the spring vegetables and cook for about 3-5 minutes until the vegetables are tender and vibrant
  6. Finish with lemon zest, fresh basil and dill and adjust seasoning if needed

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