Nettles, Rice and Veggie Soup | CUESA

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Nettles, Rice and Veggie Soup


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


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 – ⅔ 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     


  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.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »