Mediterranean White Bean Soup
This Tuscan-inspired white bean soup is my go- tosoup for clients who are just starting to practice anti-inflammatory eating.It’s easy to make; contains beans and rice, which make a complete protein; andit freezes well, so leftovers can be spread out. I like to serve a small cup ofthis soup as a starter when I have a lamb dish on the menu, but it’s definitelysatisfying enough to be a meal all on its own.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small red onion chopped
- 1 medium green onion chopped
- 1 cup sliced mushrooms
- 2 cloves garlic minced
- ¼ cup dried Italian herbs
- 1 teaspoon sea salt plus more for seasoning
- 2 quarts vegetable broth
- 1½ to 2 cups water
- 1 15-ounce can cannellini beans, rinsed and drained
- ¼ cup brown rice
- 3 cups chopped chard or spinach
- Freshly ground black pepper
Instructions
- Heat the oil in a large stockpot over medium heat.
- Add the red and green onions and sauté until they start to sweat and become soft.
- Add the mushrooms, garlic, Italian herbs, and salt and cook, stirring occasionally, for 2 to 3 minutes, or until the mushrooms start to soften and release liquid.
- Add the broth, water, beans, and rice; increase the heat to high; and bring the soup to a boil.
- Reduce the heat to medium-low and simmer for 45 minutes.
- Stir in the chard and continue simmering for another 10 to 15 minutes.
- Season to taste with salt and pepper and serve.