Italian Wild Rice Soup
If you’re looking for easy comfort food, this Italian Wild Rice Soup is perfect. It’s a rustic mix of rice, beans, potatoes and vegetables, all simmered in a rich tomato and herb broth. Super easy to make too!
Ingredients
- 1 large onion
- 3 garlic cloves
- 750 g potatoes (about 6 medium potatoes)
- 3 large carrots
- 1 tbsp olive oil
- 1 tbsp tomato purée
- 400 g tin chopped tomatoes (14oz)
- 1 tsp sea salt
- 1½ litres vegetable stock
- 1½ tbsp vegan Worcestershire sauce
- 2 x 400g tin cannellini beans (2 x 14oz)
- 2 tsp dried oregano
- 200 g wild rice mix I used a combination of wild, brown and red rice (1 cup)
- Juice of ½ lemon
- Handful of chopped parsley
- Salt and pepper
Instructions
- Finely chop the onion and garlic. Chop the potatoes and carrots into bite-sized chunks. Heat the olive oil in a large pan. Add the onions and sauté for 5-10 mins, adding the garlic for the last minute or two.
- Add the tomato purée, tinned tomatoes, carrots, potatoes, stock, salt, beans, Worcestershire sauce and oregano and stir well.
- Add the rice and cook for about 45 minutes or until the rice and vegetables are cooked. Season to taste, top with some chopped parsley, a squeeze of lemon juice and serve.
Notes
- This will store in the fridge for about 3-4 days and freezes well too.
- The nutritional information is based up the recipe serving 4, but it could stretch to 6, depending on appetites.
Nutrition
Calories: 489kcalCarbohydrates: 92.7gProtein: 16.9gFat: 5.8gSaturated Fat: 1.1gFiber: 14.6g
Tried this recipe?Let us know how it was!