Spring Minestrone with Rice and Peas
With all the fresh flavors of spring, this hearty Italian soup is soothing and comforting.
Ingredients
- 1 bag Success® White Rice
- 1/3 cup jarred basil pesto, divided
- 2 leeks, thinly sliced (white and light-green parts only)
- 1/4 tsp pepper
- 4 cups chicken broth
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups fresh peas, shelled
- 4 cups baby spinach
Instructions
This classic Italian soup is the perfect combination of vegetables, herbs and grains that can be enjoyed for lunch or dinner.
Step 1
Prepare rice according to package directions.
Step 2
Heat basil pesto in large saucepan set over medium heat. Cook leeks for 4-5 mins or until they start to soften. Stir in broth and beans; bring to a boil. Reduce heat to medium low. Cook for 10 mins.
Step 3
Stir in rice and peas; cook for 8-10 mins or until vegetables are tender. Stir in spinach. Cook for 1 min. or until spinach is wilted.
Step 4
Divide soup among bowls and enjoy.
Recipe Tips
Cannellini beans work nicely in this recipe, but you could also use white navy beans or Romano beans.
Substitute frozen peas for fresh if preferred.
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