Rice Tuna Soup with Basil Pesto and Feta Cheese
Welcome to your cozy kitchen and recently discovered one-pot wonder – Rice Tuna Soup with Basil Pesto and Feta Cheese! This dish combines the comforting bite of basmati rice, the rich flavor of tuna, the zing of basil pesto, and creamy chunks of feta cheese. It’s a great tasting option for busy nights when you don’t have much time to cook yet need an energy-filled meal that will make your taste buds tingle. Plus this delightful soup is ready in 30 minutes or less! So read on for guidance on how to whip up this fantastic recipe; it's sure to become one of your favorite dinners.
- 1 cup tuna, canned
- 3/4cup rice
- 3 cups vegetable broth
- 1 onion, red, medium, chopped
- 2 garlic cloves, minced
2 tbs olive oil
1 tsp salt
1/2 tsp pepper, black
1 1/2 cups basil, fresh
1/2 cup Parmesan cheese, grated
2 tbs pine nuts
1 clove garlic
1/4 cup olive oil
For the pesto:
1. Heat the olive oil in a saucepan and sauté the onion for 5 minutes. Add the garlic and tuna, season with salt and pepper and cook for another minute.
2. Add the rice and the vegetable broth and cook for 20 minutes, until the rice is cooked through, adding more broth if needed.
Make the pesto:
In a blender combine the basil with the pinenuts, garlic, olive oil until smooth. Fold in the parmesan cheese and season to taste.
- 4. Serve the chowder hot with a swirl of the basil pesto.
Products used in this Recipe: