Vegan Recipes - Soups

Spring Minestrone with Brown Rice

By Cathe Olson

I find myself making this delicious soup from Super Natural Cooking: Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking by Heidi Swanson every week when I get my box of vegetables from the local CSA. It's a great way to serve the thinner asparagus spears.

2 tablespoons extra-virgin olive oil
2 shallots, thinly sliced
1 clove garlic, minced
3/4 cup medium-grain brown basmati rice, rinsed
6 cups vegetable stock
1 cup sugar snap or snow peas, trimmed and cut in half diagonally
8 spears asparagus, trimmed and diagonally sliced into 1-inch pieces
1/2 cup green peas, fresh or frozen
Fine-grain sea salt and freshly ground pepper

Heat the olive oil in a large saucepan over medium-high heat, then add the shallots and garlic and sauté for a couple of minutes until soft. Add the rice and cook, stirring for 1 minute, then add the stock and bring to a boil. Cover, lower the heat, and simmer until the rice is just tender, 35 to 45 minutes.

Add the sugar snap peas, asparagus, and green peas, and season with a few healthy pinches of salt and a few grinds of black pepper. Simmer for another 2 or 3 minutes and serve immediately; this way the vegetables stay crisp and bright.

Serves 4.

Cathe Olson is the author of the new nondairy ice cream cookbook: Lick It! Cream Dreamy Vegan Ice Cream Your Mouth Will Love, as well as Simply Natural Baby Food and The Vegetarian Mother's Cookbook. Visit Cathe's website at www.simplynaturalbooks.com and her blog at http://catheolson.blogspot.com.

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