I turned to another Heidi Swanson recipe, this one from her glorious book, Super Natural Cooking. This Spring Minestrone was really delicious and perfect for a cool afternoon.
- 1-2 tbsp olive oil
- 2 diced shallots (I used 1 shallot and half an onion)
- 1 clove garlic minced
- 6 cups vegetable broth (we like 2 cubes of Rapunzel bouillon cubes)
- 3/4 cup uncooked brown rice
- 8 spears asparagus cut into inch long segments
- 1 cup of sugar snap peas, trimmed and cut
- 1/2 cup frozen edamame, or snow peas
Heat a little bit of olive oil in a saucepan or large pot. Cook the shallots and garlic for a few minutes until they soften. Add the brown rice and let it toast for about a minute. Add the vegetable broth, bring to a boil, then cover and lower the heat to a simmer, until the rice is cooked to your liking. Add the asparagus, peas, edamame, and continue simmering for 2-3 minutes until the veggies are just tender. Salt to taste, and top with fresh ground pepper.
A few notes: 3/4 cups makes it pretty heavy on the brown rice, as you can probably see in the picture. I liked it that way, but consider reducing to 1/2 a cup if you want your rice:soup ratio lower. Also go as easy on the oil as possible at the beginning. I found that too much can make the soup a little oily.
I made a couple of quick baguettes following Mark Bittman's recipe (my food processor cannot handle 4 cups of flour though, so I just mix it with a wooden spoon and knead it by hand). They turned out okay, good enough that I wanted to post a picture, not good enough to share any advice on how to make bread. This is another in what is becoming a long series of middling successes