Preparation time is 1hours
Cook time is 2hours
Total time is 3hours
Serve is for 6 people
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
6
- 250grams chickpeas
- 400grams osso bucco
- 1 brown onion, finely sliced
- 1tablespoons rosemary, finely chopped
- 4 bay leaves
- 1teaspoons dried Italian herbs
- 1 large carrot, sliced
- 2 medium potatoes, diced
- 1 parsnip, peeled, sliced
- 2 leeks, white section, sliced
- 800grams canned diced tomatoes (no added salt)
- 3/4 cup brown rice
- 1/2 cup no added salt tomato paste
- 200grams broccoli, cut into florets
- 200grams green beans, cut into 3cm lengths
- 1/2 cup parsley, chopped (to serve)
Nutrition per serving
1610kJ
Protein
25.7grams
Sugars
12.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A hearty, filling soup packed with veggies, chickpeas, brown rice and osso bucco. Budget-friendly and easy to make, this is the perfect weeknight winter warmer.
Method
Step 1 of 5
Place chickpeas in a large saucepan with 11/2 litres water. Bring to the boil, cover and cook for 1 minute. Turn off heat. Leave to stand for 1 hour (if leaving for longer, place in fridge).
Step 2 of 5
Drain chickpeas. Add 11/2 litres water. Bring to the boil. Add osso bucco, onion, rosemary, bay leaves and herbs. Cover and simmer gently for 11/2 hours.
Step 3 of 5
Remove and discard the bay leaves. Remove the meat from the bones and set aside.
Step 4 of 5
Add carrot, potato, parsnip, leek, tomatoes, rice and tomato paste. Season with salt. Bring to the boil, reduce heat, cover and simmer for 30 minutes.
Step 5 of 5
Return meat to the saucepan. Add broccoli and beans and cook for a further 5 minutes. Serve topped with parsley.
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