White Bean and Wild Rice Soup
Serves 6 | Prep Time 20 minutes | Cook Time 1 hour 5 minutes
Ingredients
• 8 Eden Whole Shiitake Mushrooms
• 2 cups boiling water, for cooking rice
• 1/2 cup Eden Wild Rice, washed and drained
• 3 Tbsp Eden Extra Virgin Olive Oil
• 1 clove garlic, minced
• 1 small red bell pepper, diced
• 1/4 cup celery, diced
• 1 cup carrots, diced
• 15 ounces Eden Cannellini (White Kidney) Beans, or Great Northern Beans, do not drain
• 1 cup leeks, washed well, chopped
• 5 cups water, for soup, including shiitake soaking water
• 2 Tbsp Eden Red Wine Vinegar
• 1 tsp Eden Dried Oregano
• 1/4 tsp dried savory
• 1/4 tsp dried thyme
• 1/4 tsp dried rosemary
• 1/2 tsp Eden Sea Salt, or to taste
• 1/4 tsp Eden Black Pepper, or to taste
• 1/4 cup fresh parsley, minced for garnish
or fresh chives
Directions
Soak the shiitake in 1 cup hot water for 20 minutes, remove stems, discard stems and slice the caps. Reserve soaking water. Bring two cups of water to a boil in a small sauce pan. Place the wild rice and shiitake in the sauce pan. Cover and simmer for 45 minutes. Remove and set aside.
Heat oil in a soup pot. Sauté garlic, peppers, carrots and celery for 3 to 4 minutes. Add beans, leek, cooked wild rice, water, shiitake soaking water, vinegar and all herbs. Season with sea salt and black pepper to taste. Simmer for 10 to 15 minutes. Serve and garnish with chives or parsley.
Nutritional Information
Per serving: 221 calories, 8g fat (30% calories from fat), 8g protein, 32g carbohydrate, 8g fiber, 0mg cholesterol, 197mg sodium