summer soup

White Bean + Vegetable Soup

1 Tbsp olive oil
1 cup diced carrots (can add more)
1/2 onion, diced
1 large garlic clove, minced
3 cups chicken or vegetable broth
1 can white beans
1/2 cup rice
2 bay leaves
1 tsp black pepper
1 medium zucchini, halved lengthwise and thinly sliced
1 cup water

Heat olive oil in pan, add carrots and onion. Cook on low heat for 5-10 minutes, stirring occasionally. Add minced garlic, stir for a few minutes. Add broth, beans with liquid from can, rice, bay leaves, and black pepper.

Cover and let simmmer 25 minutes, stirring occasionally. Add zucchini and water, cook 5 minutes longer. Add salt and pepper to taste. Great served with cheese biscuits.

[ adapted from Not Eating out in NY ]

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