CookEat Recipe
Rice and Cannellini Soup with Polenta
Rice, cannellini beans and lentils form a thick soup with instant polenta, garlic and onion. Parsley is added before serving.
Method
Steps
Step 1
Use 250 g cooked, drained cannellini beans and 180 g cooked, drained lentils. Weigh rice dry and use 180 g dry instant polenta. Chop onion, garlic and parsley.
Step 2
Heat olive oil in a 5 litre saucepan over medium heat. Cook onion for 5 minutes and garlic for 30 seconds. Add rice and 2200 ml water; bring to a boil and simmer for 12 minutes.
Step 3
Whisk in the instant polenta in a thin stream. Simmer for its package time, usually 5–8 minutes, stirring often to prevent lumps and sticking. Add beans and lentils and heat for 5 minutes, until rice and polenta are tender. Stir in parsley and serve promptly as a thick soup.
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Cooked 6 times