Pea & Carrot Soup with Rice

Ingredients

• 1 large or 2 small cloves garlic, halved
• 3 tablespoons pine nuts, toasted
• ¼ - ¹/₃ cup grated parmigiano-reggiano
• ½ cup fresh mint leaves
• 1 cup flat-leaf parsley leaves
• 2 cups fresh or thawed frozen organic peas
• Salt and pepper
• + 7 more ingredients
• • 2 leeks--halved lengthwise, thinly sliced crosswise and thoroughly rinsed
  • 4 carrots, peeled and cut into ¼-inch cubes
  • ¹/₃ cup plus 2 tbsp. EVOO
  • 6 cups chicken stock
  • 1 cup white rice
  • ¹/₃ cup orzo
  • 2 tablespoons butter

1. In a medium saucepan with a tight-fitting lid, melt the butter over medium heat. Add the orzo and toast until deep golden and fragrant. Stir in the rice, add about 2 cups chicken stock and bring to a simmer. Cover and cook, stirring occasionally and adding a bit more stock if the rice begins t...

View full recipe at SpringPad