Borlotti Bean and Rissotto Rice Minestrone Soup

lizswholefoodskitchen.com

Benjamin Willard

1 x 400g tin Borlotti beans

50g white risotto rice

2 carrots, finely diced

1 new or waxy potato, approx 100g finely diced skin left on

1 medium red onion, finely diced

1 small leek, finely diced

2 sticks celery, finely diced

1 small courgette, diced

2 cloves garlic, crushed

1 tsp dried oregano

2 tsp vegetable bouillon

1 tsp salt

few grinds of black pepper

Handful of kale or spinach, finely chopped

1 litre water

3 tbsp olive oil or 2 tbsp olive oil and a knob of butter if not vegan

A few basil leaves roughly chopped and a drizzle of extra virgin olive oil to finish.

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