Olive and Rice Soup

April 23, 2011 15:11

Well, Holy Saturday is upon us.  Even though I've had to do quite a bit of running around this morning, the afternoon has been quiet and peaceful.

I'm putting this soup together today, so that some friends and I can have it as a first course tomorrow.  It might not fit into your plans for this weekend, but give it a try sometime soon.  It's a nice spring soup, and I hope you enjoy it.

Olive and Rice Soup


1/2 cup olive oil


2 onions, chopped


2 carrots, peeled and cubed


2 stalks celery, thinly sliced


3 cups dry white wine


1 lemon rind, grated


3 tsp dry sage


2 tsp fresh rosemary leaves


2 tsp thyme


3 garlic cloves


10 pitted green olives


8 cups low sodium vegetable broth


1 cup brown rice


6 tsp capers


salt and pepper to taste


Heat olive oil in soup pot, and gently saute onions, carrots, and celery for 3 minutes, stirring frequently.  Add wine, cover pot, and continue to cook for 10 minutes.


Put lemon rind, sage, rosemary, thyme, garlic, and olives through a food processor. Add the mixture to the soup pot.  Blend and stir.


Add the stock, rice, and capers.  Stir and cover pot.  Cook the soup over low-medium for about 45 minutes.  Remove soup from heat, and let rest, covered, for about ten minutes.  Add salt and pepper to taste.


For garnish, use chopped parsley and/or grated parmesan cheese, if desired.

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