Tomato Rice Soup With Garlic and Cannellini Beans |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is an adaptation from a delicious soup from Veganomicon. Their soup uses olive oil instead of butter and has no cauliflower. They also use roasted garlic. Both versions are delicious, filling and quick to make. Ingredients:
1 tablespoon butter |
1 medium onion, finely diced |
2 teaspoons dried thyme |
1 1/2 teaspoons dried marjoram |
2 teaspoons salt |
2 bay leaves |
1 cup long grain rice (brown or basmati) |
1 (28 ounce) can crushed tomatoes |
2 (15 ounce) cans diced tomatoes |
7 cups water or 7 cups broth |
2 cups cauliflower florets |
1 (15 ounce) can cannellini beans, drained and rinsed |
6 fresh garlic cloves, diced |
Directions:
1. Melt the butter in a stock pot over medium head and add the onion. Saute for about 5 minutes and then add the herbs, salt, bay leaves and rice. Saute for 2 minutes.
2. Add the tomatoes and water and bring to a boil. Lower the heat to a simmer and simmer for about 20 minutes, stirring occasionally.
3. After 20 minutes add the cauliflower and cook until just tender, about 5 minutes.
4. Add the beans and the garlic and continue cooking for about 5-8 minutes or until the cauliflower is tender and the garlic has lost its rawness.
5. Serve with a grilled cheese sandwich for a special treat:-).
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