Rice and pulse soup

Ingredients

• 240 grisotto rice
• 260 gmixed cooked pulses
• 430 gpotatoes
• 120 gcarrots
• 80 gcelery
• 80 gshallot
• 250 gpassata
• 800 gwater
• to tastethyme
• to tasteextra-virgin olive oil
• to tastefine salt
• to tasteblack pepper

Instructions

1. 1

   Prepare the vegetables

   Rinse and finely dice the celery, carrot and shallot for the base. Peel the potatoes and cut them into roughly 2 cm cubes. Pour olive oil into a saucepan and add the diced vegetables.

2. 2

   Soften the base

   Cook the vegetables gently for about 10 minutes, then add the potatoes and stir.

3. 3

   Add tomato and pulses

   Stir in the passata and cooked pulses. Cook for a couple of minutes, then pour in the water.

4. 4

   Simmer the soup

   Cover and cook over medium heat for 20 minutes. Add the rice and stir, then season with salt. Cover again and cook for a further 10 minutes, stirring occasionally.

5. 5

   Finish and serve

   After the 10 minutes, serve the soup with a pinch of black pepper, a drizzle of olive oil and a few thyme leaves.

What is rice and pulse soup?

This is a rustic Italian-style soup built from rice, pulses and vegetables in a tomato broth. Rice and pulses are a familiar pairing in home cooking, making a filling dish from everyday cupboard ingredients.

The potatoes add body while the soffritto of celery, carrot and shallot gives the broth a savoury base. Cooking the rice directly in the soup lets it absorb some of the tomato flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 14g protein, 88g carbs, 5g fat.

The rice and potatoes provide most of the carbohydrates, while the pulses contribute protein and fibre. Olive oil supplies most of the fat, and the exact amount of salt will affect the sodium. For a balanced plate, serve a bowl with a green salad or other non-starchy vegetables.

Build a good vegetable base

Even dice: cut the celery, carrot and shallot into small, similar pieces so they soften evenly during the gentle 10-minute cook.

Gentle heat: let the vegetables soften in the oil rather than browning quickly; this gives the soup a mellow, rounded flavour.

Choose the rice and pulses

Risotto rice: its starch helps give the broth a slightly creamy quality. Stir after adding it so grains do not settle and catch on the bottom of the pan.

Cooked pulses: use a mixed selection that is already cooked, as the method adds them before the simmer rather than allowing time to cook dried pulses from scratch.

Watch the simmer

First stage: simmer the potatoes, pulses and tomato under a lid for 20 minutes so the potatoes begin to become tender.

Rice stage: after adding the rice, cook for 10 minutes and stir occasionally. Check the rice near the end; if it is still firm, continue cooking briefly and keep an eye on the liquid.

Check the texture

The potatoes should be tender when pierced, and the rice should be cooked but still hold its shape. The broth will thicken as the rice releases starch.

For a looser soup, stir in a little hot water before serving. For a thicker bowl, leave it to stand briefly, bearing in mind that it will continue to absorb liquid.

Finish and serve

Season with salt towards the end of cooking, then finish each bowl with black pepper, olive oil and thyme as directed. A final drizzle brings out the oil's flavour without needing to cook it further.

Serve it as a first course or as a simple main with crusty bread and a green salad. Add the bread at the table rather than leaving it in the soup, so it does not soak up the broth.

Recipe notes & tips

• Cut the vegetables and potatoes before heating the oil so they are ready to add in sequence.
• Keep the first vegetable cook gentle for the full 10 minutes.
• Stir after adding the rice and occasionally during its final 10-minute cook.
• Taste before serving and adjust the salt and pepper to suit your ingredients.
• Add a splash of hot water if the soup thickens more than you like.

Variations

• Use vegetable stock: replace the water for a deeper savoury broth.
• Change the pulses: use any cooked mixed pulses you have available.
• Add leafy greens: stir in spinach or shredded kale near the end and cook until wilted.
• Bring extra heat: add a pinch of chilli flakes with the black pepper.
• Add a cheesy finish: serve with grated hard cheese at the table.

Common mistakes to avoid

• Browning the vegetables: high heat can make the base taste harsh; soften them gently for about 10 minutes.
• Cutting uneven pieces: large chunks take longer to soften; aim for similar-sized dice and roughly 2 cm potato cubes.
• Adding dried pulses: they will not cook through in this short simmer; use cooked pulses as specified.
• Skipping the occasional stir: rice can settle and stick; stir it from time to time during its final 10 minutes.
• Overlooking the texture: rice continues to absorb broth; check it near the end and loosen the soup with hot water if needed.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently on the hob, stirring and adding a little water if the rice has absorbed the broth; the rice may soften further after storage.

Frequently asked questions