An incredibly simple soup that has been adapted and tweaked from a family favourite. The red camargue rice soaks up the soups stock and helps add bite and thickness. The rice is key to allowing the soup get better with age. After a while in the fridge the rice expands and the soup turns more into a stew-like salty salad that is every bit as tasty as it’s soup counterpart.
When to eat
I recommend eating this dish from May through to September.
This meal is around 88% less polluting than the average UK meal.
- Eating this recipe will save around 2.59 KG CO2e per person.
- That’s equivalent to the emissions produced driving 21.42 KM in a modern car.
- 200 g Red Camargue Rice
- 1 Medium Onion
- 2 Cloves Garlic
- 10 g Sage
- 10 g Rosemary
- 750 ml Vegetable Stock
- 200 g Cooked Haricot Beans
- 200 g Carrot
- 1 Stick Celery
- 200 g Spinach
- 2 Tablespoon Olive Oil
- Finely chop the onion, celery, carrot and garlic. Heat the oil in a deep pan over a medium heat and add all the chopped vegetables. Cook for 4 – 5 minutes until the onion is see-through and the carrot has softened. Finely chop the sage and rosemary, and tip into the pan. Cook for another minute.
- Add the rice and mix well with the vegetables and herbs, cook for a minute, before pouring over the stock and beans. Season to taste. Bring to the boil, then reduce to a simmer cover the pan and cook for 20 minutes.
- After 20 minutes, remove the lid and simmer for a further 10 minutes, until the rice has softened and the soup thickened.
- Once the rice is cooked, remove the pan from the heat. Wash and slice the spinach, then pour into the pan. Mix the spinach into the soup until all the greens have wilted. Serve immediately.