Thursday, August 11, 2011

Rice & White Bean Veggie Soup

Soups are so forgiving - keep adding veggies, adjust your seasonings and it grows! In fact I added so many veggies as I went along I had to add in another carton of broth, making a big batch. I did write down everything I did so I can recreate this yummy soup again someday. This recipe uses Arborio rice (a white rice most often used with risotto), which has a creamy texture. Next time I might substitute a whole grain instead to make it healthier - bulgur wheat, wheatberries, farro, quinoa - i think they'd all go well in here. Or even a small whole grain pasta.

  • 1 small onion, chopped
  • 1 zucchini chopped crosswise (I used a summer squash instead)
  • 2 carrots, chopped crosswise
  • 1 stalk celery chopped
  • 1/2 green pepper, chopped
  • handful of green beans, chopped
  • 1 bay leaf
  • 1 parmesan rind
  • handful of basil chopped
  • 1 bunch swiss chard, stems removed and chopped
  • 3 garlic cloves, minced
  • 1 cup arborio rice
  • 1 can canellini beans
  • 4 TB tomato paste
  • 1/2 tsp red chili flakes
  • 2 cartons vegetable broth
  • 2 TB olive oil
  • salt and pepper to taste
  1. In a large pot, heat oil over medium high heat. Add onions, green pepper, garlic, carrots and celery. Let veggies soften, stirring occasionally for 3-5 minutes.
  2. Add rice and chili flakes to veggies. Stir, add broth, bay leaf, parmesan rind, tomato paste and basil.
  3. Reduce heat to medium or medium low and simmer until rice is almost done, about 20-25 minutes. Add zucchini, beans, swiss chard and green beans and mix well.
  4. Season with salt and pepper.
  5. Let soup simmer until zucchini is tender.

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