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White Kidney Bean & Rice Soup

Serves 8 | Prep Time 15 minutes | Cook Time 40 minutes

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White Kidney Bean & Rice Soup

Ingredients

2 Tbsp Eden Extra Virgin Olive Oil

1 large onion, diced

4 cloves garlic, minced

2 medium carrots, chopped

1/2 cup celery, chopped

2 whole bay leaves

1/4 tsp saffron threads, crushed

1/4 cup Eden Bonito Flakes, crumbled

6 cups vegetable stock

15 ounces Eden Organic Cannellini (White Kidney) Beans, do not drain

1/2 tsp freshly ground black pepper

1/3 cup Eden Sliced Shiitake Mushrooms

1 tsp Eden Sea Salt, or to taste

1/2 cup organic long grain white rice

3 Tbsp fresh parsley, minced

1 Ta grated lemon peel (zest)

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Directions

Heat the oil in a large soup pot and sauté the garlic and onion for 5 minutes. Add all remaining ingredients except the rice, parsley and grated lemon rind. Cover and bring to a boil. Reduce the flame and simmer for 15 minutes. Add the rice, cover and cook another 20 minutes until the rice is tender. Turn the flame off. Remove and discard the bay leaves. Stir in the parsley and grated lemon rind. Ladle the soup into individual serving bowls and serve.

Nutritional Information

Per serving: 136 calories, 4g fat (25% calories from fat), 5g protein, 24g carbohydrate, 5g fiber, 0mg cholesterol, 262mg sodium

Related Recipes

American, Beans, Condiments, Gluten-Free, Good/High Fiber, Good/High Protein, Japanese Food, Macrobiotic, No Sweetener Added, Oils, Soup, Chili & Stews, Vegan, Wheat-Free



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