Spring Vegetable and Rice Soup | CUESA

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Spring Vegetable and Rice Soup


Sarah Henkin, CUESA’s Market Chef

This recipe was prepared for the FOOD WISE BOOTH on May 5, 2009.


1 tablespoon extra-virgin olive oil, plus more for garnish
½ medium onion, chopped
1 leek, cleaned well and chopped
1 large bulb fennel, stalks and core removed, chopped
3 red waxy potatoes, scrubbed and chopped
1 carrot, peeled and chopped
1 bunch chard; leaves removed from stalks - stalks chopped, leaves thinly sliced
3 cloves garlic, thinly sliced
Salt to taste
½ cup Massa brown rice, rinsed
1 pound peas, shelled
1 pound young tender favas removed from pods (or use older favas, blanched in boiling salted water, outer skin removed
Garnish (optional): feta, ricotta salata, or other salty/tangy cheese; fresh chopped herbs, pesto


  1. Heat oil in heavy bottom pot over medium-high heat. Add onion, leek and fennel and cook together until they’ve released their moisture. Add potato and cook for a minute. Add carrot and chard stalks and cook until they’ve released their moisture. Add garlic and cook for another minute longer and add a bit of salt to the pot. Stir rice into pot and fully integrate with all the vegetables and add water to cover by about an inch and a half. Bring to a boil and then turn down to a simmer. Cook for about 30 minutes - rice should be just under cooked. Add more
    water if the soup is too thick. Add the chard leaves, peas and favas and cook gently for another 20 minutes.

  2. Vegetables and rice should be completely tender. Taste for seasoning, adding more salt as necessary. To serve, ladle into bowls and garnish with a drizzle of
    olive oil and any of the optional garnishes listed above.



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