Spring Minestrone with Brown Rice

Spring Minestrone with Brown Rice

Spring Minestrone with Brown Rice

Serving Size: 4

Spring Minestrone with Brown Rice

"I find myself making this delicious soup from Super Natural 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


  1. 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.
  2. 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.

Cathe Olson

Author: Cathe Olson

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 blog at http://catheolson.blogspot.com.

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