40ml Always Fresh Extra Virgin Olive Oil
30g Riviana Minced Garlic
200g Onions, chopped
2 large carrots, diced
4 celery stalks, diced
80g Riviana Tomato Paste
5ltr good quality chicken stock
400g Riviana Italian Chunky Crushed Tomatoes
250g Tastic Parboiled Rice
250g Riviana Artichoke Hearts, diced
250g Riviana Whole Peeled Red Peppers, diced
425g Asparagus spears drained and cut into 4cm lengths
salt and freshly ground white pepper
14 slices French stick, 2cm thick, toasted
140g Parmesan cheese, grated
140ml Always Fresh Extra Virgin Olive Oil
half bunch flat leaf parsley, washed and leaves picked
To make soup, heat the oil in a large saucepan over medium heat. Add the garlic and onions, cook for 2–3 minutes.
Add the carrots and celery and sauté for 5–6 minutes or until soft and tender.
Add the tomato paste and cook for a further 2 minutes.
Add the stock and crushed tomatoes and bring to the boil. Season with a generous amount of salt and freshly ground white pepper.
Add the rice and cook for 15–20 minutes or until rice is tender.
Finally add the artichoke, red pepper and asparagus to the soup, bring to a simmer. Serve immediately or cool and reheat when a portion is needed.
To make crouton, place toasted bread slices on an oven tray and top with Parmesan cheese. Cook under a hot grill until cheese melts.
To serve, ladle hot soup into a warm serving bowl and top with a crouton. Drizzle with oil and scatter with parsley sprigs. Serve immediately.
Tips and hints:Soup may need more stock depending on how thick you like it.