![\"beans\"](\"https:\/\/www.mostlyfood.co.uk\/Recipes\/vegetable_bean_soup.jpg\")
<\/h4>\nFrom Whole Foods Market<\/p>\n
<\/p>\n
Serves 8<\/p>\n
Here’s how to make warming, satisfying soup with a few basic ingredients and plenty of options for substitutions. Customize your soup further by stirring in something especially flavorful just before serving, or topping with croutons or shredded cheese.<\/p>\n
<\/p>\n
<\/h4>\n1 1\/2 cups organic dried beans (about 1\/2 pound)
\n2 tablespoons canola or olive oil, or low-sodium broth
\n1 onion, chopped
\n1\/2 cup dry wine, broth or water
\n3 quarts low-sodium chicken, vegetable or beef broth
\n3 bay leaves
\n1 (28-ounce) can crushed or diced tomatoes, with their liquid
\n1\/4 cup chopped fresh herbs
\n1\/2 cup uncooked rice
\n4 to 5\u00a0 frozen vegetables (from 2 7-ounce packages or 1 16-ounce package)<\/p>\n
<\/p>\n
Soak beans overnight in 8 cups water overnight; drain well. (Soaking not necessary for lentils.)<\/p>\n
Cook 1 chopped onion in oil or broth in a large, deep pot over medium-high heat until deep golden brown.<\/p>\n
Deglaze with wine, cooking until almost absorbed.<\/p>\n
Add drained beans, broth and bay leaves.
\nBring to a boil, cover and simmer until almost tender, about 2 hours. Skim off and discard any foam that shows up on the surface.<\/p>\n
Stir in tomatoes, herbs and rice.<\/p>\n
Simmer until rice and beans are tender, 20 to 30 minutes longer.<\/p>\n
Stir in frozen vegetables. Cook until hot throughout, about 10 minutes more.<\/p>\n
Season with salt and pepper and 2 tablespoons something flavorful (see options below).<\/p>\n
OPTIONS
\nBeans: pinto, black, cannellini, kidney, garbanzo, lentils (no soaking required for lentils!)
\nHerbs: thyme, parsley, oregano, curry powder, cumin seeds
\nRice: brown, red, black, wild
\nFrozen vegetables: chopped spinach, broccoli florets, collard greens, kale
\nFlavorful additions: olive tapenade, lemon juice, sherry vinegar, pesto, sour cream<\/p>\n
<\/p>\n
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