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Kids, Quick meals, Soup, Vegetarian  /  7.05.2019

Parmesan rice ball soup with spinach and butter beans

by Anna Chwistek
Anna Chwistek
20 minutes
30 minutes
Servings serves 4

Is there really a soup season? I’m not sure, I’m a soup eater all the time sort of human. Each season brings on new ingredients that yield different and flavorful soups.

serving dumplings | Parmesan rice ball soup with spinach and butter beans
So here we go, f
irst we make a sticky risotto with lots of parmesan (you can use some left-over risotto or cooked rice) and while this is happening, we make a tasty vegetable broth with spinach and giant beans. Then form some rice balls and serve. If you’re short on time, you can just add the risotto to the soup. It’s so fast and simple as you prefer. I like green things, so there’s a little tangle of chives and dill on top of this as well. For a perfect finishing touch add some roasted garlic and chili oil. You’ll love it, I promise.

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serving dumplings | Parmesan rice ball soup with spinach and butter beans

Ingredients

risotto

  • 100 g arborio rice
  • 1 tbs butter
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 450 ml vegetable broth
  • 30 g grated parmesan
  • salt and black pepper

broth

  • 1 L vegetable broth
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 50 g spinach
  • 1 can giant butter beans, drained
  • 2 tbs olive oil
  • salt and black pepper

finishing touch

  • a squeeze of lemon
  • chopped dill and chives
  • thinly sliced garlic toasted in olive oil
  • chili oil

Instructions

In a large pot, heat the butter, add shallot and garlic, cook until softened. Add rice, stir for 2 minutes, add thyme and add 100 ml hot vegetable broth, stir and add 100 ml more and when that is absorbed as well, add more. Do this on a very low heat, it takes about 20 minutes. Then turn off the heat. Add parmesan cheese, stir and leave to rest covered for 5 minutes. Stir, season with black pepper if needed and set aside. You can make the risotto beforehand or use some left-over risotto or cooked rice and add Parmesan.

In a large pot, heat the olive oil, cook the shallot and garlic until soft. Add vegetable broth and bring to a boil. Add spinach and giant beans, cook for 2 minutes more. Season with salt and pepper.

Make small rice balls, or add the risotto straight to the soup, serve topped with dill, chives, toasted garlic and a splash of lemon juice and chili oil. Enjoy.

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Tags

  • fast dishes
  • soup
  • vegetables
  • veggie

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9 comments

  • Choclette
    8.05.2019

    I’m with you on soup. It can be a wonderful thing to eat all year round. Absolutely love your recipe. I’m a big fan of butter beans, but adding risotto balls as well is such a brilliant idea. It makes a simple soup into a veritable feast.

    Reply
    • Anna
      8.05.2019

      Absolutely, happy you like this Choclette!

      Reply
  • Kavita Favelle
    9.05.2019

    I’ve never come across rice balls like this in a soup and the idea really really appeals. I love the simple and clean flavours you’ve combined here.

    Reply
    • Anna
      9.05.2019

      thanks so much! so happy you love this

      Reply
  • Nickki
    9.05.2019

    This looks so delicious. The risotto balls are a lovely idea. I’ll definitely give this a try!

    Reply
    • Anna
      9.05.2019

      amazing! looking forward for your thoughts

      Reply
  • Esha
    10.05.2019

    Never had Risotto in a soup. This sounds so tempting and delicious to me. And I can totally has soup all year round, especially if it looks this stunning ????

    Reply
    • Anna
      13.05.2019

      Thanks Esha!! So happy you like this!

      Reply
  • Corina Blum
    13.05.2019

    It sounds delicious! I eat soup all year round but definitely eat it and make it more often in autumn and winter.

    Reply

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Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

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