White Kidney Bean & Rice Soup
Serves 8 | Prep Time 15 minutes | Cook Time 40 minutes
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 Cannellini (White Kidney) Beans, do not drain
• 1/2 tsp Eden 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)
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 (24% calories from fat), 5g protein, 22g carbohydrate, 4g fiber, 0mg cholesterol, 263mg sodium