Passata and Rice Soup | FOOD MATTERS®

Ingredients

• Olive oil, for pan-frying
• 3 garlic cloves, finely chopped
• 1 onion, finely chopped
• 2 celery sticks, diced
• 2 carrots, diced
• A big handful of flat-leaf parsley, leaves, and stalks chopped
• 100 g (1⁄2 cup) brown rice
• 90 g (1⁄3 cup) tomato paste
• 1-liter vegetable stock
• 750 ml (3 cups) tomato passata
• 1 x 400 g can diced tomatoes
• 2 good handfuls of mustard greens, chopped
• 250 ml (1 cup) red wine (optional)
• Crusty bread and butter, to serve