RISOTTO SOUP (BUTTER BEAN AND RICE MINESTRONE)

Step 1

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.

Step 2

Add wine to deglaze the pan and loosen and mix all the sticky caramelized bits.

Step 3

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.

Step 4

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.

Step 5

Remove from heat. Garnish with parsley and thyme, add yeast/parmesan if using and serve hot.