Nettles, Rice and Veggie Soup

From Julie Cummins, CUESA' Director of Education. This recipe was developed and priced as part of CUESA's Eating on a Budget e-letter feature on March 13, 2009

Price breakdown:

Total: $16.08 ($18.08 with one optional topping)
Per serving: $4.02 - $4.52 (not including pantry items)

Serves 4

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INGREDIENTS:

3 tablespoons olive oil
2 leeks, white and light green parts, quartered lengthwise, washed, and sliced thinly (from Chue's Farm, $2.00)
2 celery stalks, chopped (from Catalán Family Farm, $0.40)
4 cups vegetable (or chicken) broth ($4.59 or make your own from unused veggie parts)
½ cup brown rice (from Massa Organics, $0.50)
4 carrots, chopped (from McGinnis Ranch, $0.50)
1 cup white mushrooms, quartered (from Far West Fungi, $1.50)
1 14.5-ounce can diced tomatoes ($2.59)
¼ cup white wine
Large bag (½ – 2/3 pound) nettles, chopped (wear gloves to avoid sting) (from Heirloom Organic Gardens, $4)
Salt and pepper to taste

Optional toppings for added flavor and protein:
Grated hard cheese (like parmesan or Achadinha’s Capricious) $ 2
Crumbled bacon $ 1.50
Crumbled hard-boiled egg  $1.70     

PREPARATION:

1. In a large saucepan or stockpot, heat the oil over medium-high. Add the leeks and celery and sauté until soft.

2. Add the rice and sauté a minute more, then add broth, carrots, mushrooms and tomatoes. Bring to a boil, then reduce heat and simmer until rice is done, about 40 minutes.

3. Add wine and nettles and cook for a couple more minutes. Season with salt and pepper to taste.

4. Serve as is, or top with one or more of the optional toppings.