Make It Your Way Bean Soup is a a versatile, easy to make soup filled with ingredients from your pantry. Use beans of your choosing, or whatever you currently have, and pair this soup with a sandwich, pizza, or veggie burger. If you don't have kale, use any greens that you do have such a spinach. You can use a grain of your choice, such as quinoa, if you prefer not to use rice. Or use a gluten free pasta. Whatever your choice, be sure to cook separately and then add to the soup.
Course: Soup
Keyword: beans, Make It Your Way, Pantry Recipe, Soup
Author: DairyFreeGina
Ingredients
4stalks Celery, chopped
3 Carrots, peeled and chopped
1small Onion, chopped
2clovesGarlic, peeled and chopped
1 tablespoonExtra virgin olive oil.
1 1/2 cans Kidney beans, drained and rinsed
1canCannellini beans, drained and rinsed
1teaspoonGarlic Powder
1-2tablespoonsAll-Purpose seasoning or Italian Seasoning
1/4cup White wine
6cupsveggie stock
6Fresh whole tomatoes, chopped, or use canned ( I generally use canned)
2-3tablespoonsnutritional yeast
salt and pepper to taste
1extra large handful kale or greens of your choice
1cup brown rice cooked, or grain of your choice
Instructions
In a large soup pot, saute onion and garlic in olive oil until softened. Then add carrots and celery and continue to saute until the carrots and celery are softened.
Add the stock, wine, tomatoes, beans and seasonings to the pot. Bring to a boil then reduce the heat and simmer for about an hour. Make sure the pot is covered.
While the soup is cooking, make the rice according the package directions. Do not cook the rice in the soup because it will make the soup gooey and the rice will soak up all of the broth.
Ten minutes before serving add the kale and rice. Taste, adjust seasonings if needed, and serve.
Notes
Serve your soup topped with vegan Parmesan cheese. A splash of lemon juice will make the flavors pop.