serves
4
prep
15 minutes
cook
1 hour
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
1
hour
difficulty
Easy
level
Stream free On Demand
Soup
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 185 g (1 cup) brown rice
- 2 tbsp olive oil
- 1 large brown onion, diced
- 1 carrot, diced
- 2 celery stalks, diced
- 2 garlic cloves, roughly chopped
- 2 zucchini, diced
- ¼ cabbage, finely chopped
- 2 Italian-style sausages
- 400 g can diced tomatoes
- 400 g can cannellini beans, drained
- 1½ litres chicken stock
- 1 tsp salt
- handful of basil leaves, torn
- crusty bread, to serve
Instructions
- Place the rice in a small saucepan and add 375 ml (1½ cups) water. Bring to a simmer, then reduce the heat to very low, cover and cook for 20 minutes. Stand, covered for a further 10 minutes.
- Heat the olive oil in a large saucepan over medium heat. Cook the onion, carrot and celery for 5-6 minutes or until fragrant. Add the garlic, zucchini and cabbage and cook for another 5 minutes or until the vegetables are softened.
- Push the sausage meat from the casings into the pan and cook, breaking up any big pieces with a spoon until lightly browned. Add the tomatoes, beans, stock, rice and salt and bring to a simmer. Cover, reduce the heat to low and simmer for 20 minutes.
- Stir through the basil and allow to stand for 5 minutes. Adjust for seasoning and serve with crusty bread grilled with a little olive oil.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Soup
