Mr Organic Chickpea Minestrone Risoni (Vegan) AD | JessBeautician

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Subscribe to Mr Organic here: http://bit.ly/30WouOG. This video is a paid collaboration with Mr Organic.
Show More Subscribe to Mr Organic here: http://bit.ly/30WouOG. This video is a paid collaboration with Mr Organic.

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CHICKPEA RISONI MINESTRONE SOUP (Serves 4-6, freezable)

2 tbsp Mr Organic Olive Oil
1 white onion, chopped
2 cloves garlic, minced
1 tbsp Mr Organic Organic Italian Tomato Puree
1tsp of dried basil
1/2 tsp of paprika
2 sticks celery, chopped
2 carrots, peeled and cubed
1 medium white potato, peeled and cubed
1 courgette, cubed
1 can cannellini beans
2 tins Mr Organic Italian Chopped Tomatoes
2 pints vegetable stock
Salt & pepper
1 cup Mr Organic Organic Chickpea Rice
1 large handful kale, torn
Vegan cheese (I used KoKo Dairy Free Cheddar)
Basil to garnish

Drizzle the oil into a large pan on a medium heat. Add the onion into the pan with the oil along with the garlic, and cook them off until the onion becomes translucent. Next, add in the Mr Organic Italian Organic Tomato Puree, dried basil and paprika. Mix those through by stirring it all together well, until the onion is well coated then continue to fry that off for a few minutes. Next, add in the celery, carrots and potato, throw in the bay leaf, then give everything in the pan a good stir through for around 8 minutes until the vegetables have soften slightly. Add the courgette to the pan and turn it through everything. Rinse and drain the can of cannellini beans, add those to the pan, then pour in chopped tomatoes, vegetable stock, then season well with sea salt and black pepper. Give everything a good stir through, increase the heat to bring it up to a boil and then leave it on a gentle simmer for around 25 minutes. Take a separate smaller pan, fill it with a litre of boiling water and a good pinch of salt, then add in the Mr Organic Organic Chickpea Rice and allow it to boil for around 11 minutes, until al dente. After 11 minutes, remove it from the heat and drain off any excess water, then add the Chickpea Rice into the soup. Give it a good stir though and make sure it’s well mixed in before then adding in the kale and then give that another final good stir through and leave it on a low heath just to wilt the kale down for around another 5 minutes or so. Serve the soup, garnish with a little vegan cheese finely grated over the top and also a few basil leaves scattered over the top.

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Disclaimer: This video is sponsored by Mr Organic.

(Gifted)
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

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