Vegetable And Bean Soup
Right here’s originate warming, generous soup with about a primary ingredients and loads of choices for substitutions. Customize your soup extra by stirring in something especially flavorful unbiased before serving, or topping with croutons or shredded cheese.
- 1 1/2 cup dried beans
- 2 tablespoon canola or olive oil, or low-sodium broth
- 1 onion, chopped
- 1/2 cup dry white wine, broth, or water
- 12 cup low-sodium chicken, vegetable, or pork broth
- 3 bay leaves
- 28 ounce can crushed or diced tomatoes, with their liquid
- 1/4 cup chopped new herbs
- 1/2 cup uncooked rice
- 4 cup frozen greens
- Soak beans overnight in 8 cups water overnight; drain properly. (Soaking now now not indispensable for lentils.) Put together dinner 1 chopped onion in oil or broth in a clear, deep pot over medium-excessive heat until deep golden brown.
- Deglaze with wine, cooking until practically absorbed. Add drained beans, broth, and bay leaves. Bring to a boil, veil and simmer until practically tender, about 2 hours. Wing off and discard any foam that shows up on the skin.
- Lumber in tomatoes, herbs and rice. Simmer until rice and beans are tender, 20 to 30 minutes longer.
- Lumber in frozen greens. Put together dinner until scorching all over, about 10 minutes more. Season with salt and pepper and 2 tablespoons something flavorful (ogle choices beneath).
- Choices:
Beans: pinto, sunless, cannellini, kidney, garbanzo, lentils (no soaking required for lentils!)
Herbs: thyme, parsley, oregano, curry powder, cumin seeds
Rice: brown, red, sunless, wild
Frozen greens: chopped spinach, broccoli florets, collard greens, kale
Flavorful additions: olive tapenade, lemon juice, sherry vinegar, pesto, bitter cream