Early Autumn Minestrone

• Vegetarian
• Vegan
• Gluten Free
• Serves 6

2 tablespoons olive oil 2 small red onions, finely chopped 4 cloves garlic, finely chopped 1 leek, washed, halved lengthwise and finely sliced 1 fennel bulb, finely chopped 6 cups good quality vege broth 2 x 400g tins good quality chopped tomatoes 1 cup french green lentils, rinsed and picked over ½ cup brown rice, rinsed black pepper and fine ground sea salt to taste 200g greens, such as chard or spinach, roughly chopped ½ cup corn kernels (fresh or frozen)

1. Heat the oil in a large stock pot over low-medium heat. Add the onions, garlic, leek, and fennel and saute over a low heat for 15 minutes. Don’t let them brown – just let them sweat with the lid slightly ajar.
2. Add the tomatoes, stock, lentils, and basmati rice. Bring to the boil, then reduce heat and simmer. At this point you can taste the broth and adjust for salt and pepper. Continue to simmer over a medium heat for 20-25 min or until the lentils and rice are cooked through.
3. Add the chard and sweetcorn, stirring for 1-2 minutes until the greens begin to wilt.
4. Serve with a big slice of toasted, crusty bread.

Recipe and photo by Joe Rich. 

Visit his recipe journal at: www.edenkitchen.com