- 2 tablespoon extra virgin olive oil
- 2 bay leaves
- 6 garlic cloves, minced
- 2 brown onions (250g), roughly chopped
- 1/2 teaspoon dried red chilli flakes
- 2 large potatoes (250g), peeled and diced
- pinch of saffron strands
- 100g carnaroli or aroborio rice
- 1/4 cup (60ml) dry white wine
- 1 X 400g can cherry tomatoes
- 1 – 1.5 litres vegetable stock
- 1 X 400g can butter beans, drained
- sea salt flakes, to taste
- freshly ground black pepper
- fresh chopped parsley and thyme sprigs, to serve
- nutritional yeast or parmesan/vegan parmesan, to serve
- Heat oil in a deep saucepan/dutch oven on medium. Add bay leaves, garlic, onion and chilli. Fry, tossing occasionally for 5-6 minutes until onion is tender. Add potato, saffron and rice. Toss and cook for 3-4 minutes until the potato is glazed and rice is looking translucent around the edges.
- Add wine to deglaze the pan and loosen and mix all the sticky caramelized bits.
- Add the cherry tomatoes and 1 litre of the vegetable stock. Simmer uncovered on medium for approximately 25 minutes until potato and rice is just cooked.
- Add butter beans, salt as per taste and black pepper. Cook for a further 5 minutes until heated through. If the soup is too thick, loosen it by adding a quarter/half cup of stock until it reaches desired consistency.
- Remove from heat. Garnish with parsley and thyme, add yeast/parmesan if using and serve hot.
Canned cherry tomatoes look beautiful in this soup and add a nice texture. You can replace it with canned diced tomatoes.
Butter beans are soft, buttery and melt in your mouth. If you don’t have them, substitute with cannellini beans or chickpeas.
Occasionally, mixing a tablespoon of miso paste just before serving boosts the umami and nutritional value of the recipe.