Name: Silverbeet, broad bean and rice soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 36.40 gm extra virgin olive oil, plus extra, to drizzle; 1 onion, roughly chopped; 3 cloves garlic, finely chopped; 200g silverbeet, stems finely chopped, leaves shredded; 200g (1 cup) white long-grain rice; 1L vegetable liquid stock; 220g fresh or frozen double-peeled broad beans (see note); 1 lemon, zested, juiced; 62.50 ml chopped basil leaves; 125.00 ml chopped flat-leaf parsley; 110g fresh mozzarella, (see note) torn

Silverbeet, broad bean and rice soup

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Cozy up with a comforting and easy midweek dinner to beat the chilly nights.

Ingredients:

36.40 gm extra virgin olive oil, plus extra, to drizzle
1 onion, roughly chopped
3 cloves garlic, finely chopped
200g silverbeet, stems finely chopped, leaves shredded
200g (1 cup) white long-grain rice
1L vegetable liquid stock
220g fresh or frozen double-peeled broad beans (see note)
1 lemon, zested, juiced
62.50 ml chopped basil leaves
125.00 ml chopped flat-leaf parsley
110g fresh mozzarella, (see note) torn

Instructions:

In a large saucepan over medium heat, sauté onion, garlic, and silverbeet stems in oil until softened, about 5 minutes. Stir in rice for 1 minute to coat, then pour in stock and 250ml (1 cup) water. Bring to a boil, reduce heat, and simmer for 10 minutes until rice is almost tender. Fold in broad beans, silverbeet leaves, and lemon juice, cooking for 2 minutes until leaves wilt and beans are tender. Stir in three-quarters of the herbs, then season with salt and pepper to taste.
Serve the soup in individual bowls, top with mozzarella, remaining herbs, lemon zest, and a generous drizzle of extra oil.

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