Spring Minestrone Soup

2 TB olive oil
2 shallots, thinly sliced
1 tsp minced garlic
1 cup brown rice
6 cups vegetable stock
8 asparagus spears, sliced into 1-inch pieces
1 cup sugar snap peas, sliced in half
1 cup frozen peas

Heat oil in large saucepan.  Add shallots and garlic and saute until softened, about 5 minutes.  Add rice and stir for 1 minute.  Add stock, bring to a boil, cover and let simmer for 45 minutes.  Add vegetables and cook for 3-4 minutes.  Add salt and pepper, and serve.

***
We really liked this!  It was filling and so healthy, but it was light too.  A great meal to have after a heavier meal, like pasta or burgers.

*Recipe from Heidi Swanson's 'Super Natural Cooking'.
*Photo from Kitchen Culinaire