Herb And Rice Soup With Pesto

Herb And Rice Soup With Pesto

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Servings: 4
Calories: 447


  • 7 oz mixed herbs and wild or cultivated
  • salad leaves e.g. fresh borage, basil, marjoram, a little fresh sage, Swiss chard, curly endive
  • 7 oz rice
  • 5 tbsp pesto basil sauce
  • 2 tbsp extra-virgin olive oil
  • grated Parmesan cheese
  • salt


  • Rinse the borage and the other herbs and the leaf vegetables well, take the leaves off their stalks and cut all but the smallest into thin strips. Put them in a saucepan with 2 pints (1.2 litres) water and 1 tsp salt; cover and simmer for 30 minutes.
  • Make the pesto (if fresh basil is unavailable, buy the pesto ready-made) and mix it with 3 tbsp of the herb broth before adding the rice.
  • Turn up the heat and allow the herb soup to come to the boil; sprinkle in the rice, stir and boil over a moderate heat, uncovered, for 10 minutes.
  • When the rice is just tender, stir in half the pesto mixture and 1 tbsp of the oil and boil for a further 2 - 3 minutes.
  • Draw aside from the heat, stir in the rest of the pesto and oil, add salt to taste and serve with Parmesan cheese.
Calories: 447 kcal
Carbohydrates: 75 g
Protein: 9 g
Fat: 16g
Saturated Fat: 3 g
Cholesterol: 2 mg
Sodium: 190 mg
Potassium: 682 mg
Fiber: 22 g
Sugar: 3 g
Vitamin A: 1222 IU
Vitamin C: 1 mg
Calcium: 836 mg
Iron: 19 mg
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