At a glance
First, cook the rice separately, while the vegetables are sautéed in a pot and thickened with tomatoes. The soup is then topped up with stock, simmered for about 20 minutes, blended until smooth, and finally the rice and herbs are stirred in.
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Cook the rice
Cook the rice in a rice cooker or in a pot of salted water until tender, then set it aside once done.
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Prepare the vegetables
In a large pot, sauté the finely chopped onion and minced garlic in oil. Cook briefly, then add the diced carrot and celery. Stir everything together, then finally add the leek, sliced into half-rounds.
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Thicken the base
Sprinkle flour over the vegetables in the pot. Stir well and pour in the tomato passata. Mix and cook together for about 3 minutes, stirring occasionally.
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How it went
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