I know, I know, soup in summer? Not usually the first thing on my list to make but I ended up having a bunch of veggies I needed to use up and I was craving something a little more hearty than a salad. I also have a crazy week coming up and I wanted something that I could make once and eat throughout the week. I love the flavor of this soup and it’s easy enough to add in or take out any veggies that you’d like. Plus it’s gluten free for those that are gluten intolerant!
- 32 ounces low sodium vegetable broth or water
- 1 1/2 cups cooked brown rice
- 1 can (15 ounces) no salt added canellini beans, drained and rinsed
- 1 tbsp extra virgin olive oil
- 1/2 large onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 clove garlic, minced
- 2 cups baby spinach leaves
- 1/2 tsp herbes de provence
- 1 tbsp chopped fresh thyme leaves (or 1 tsp dried)
- 2 tsp chopped fresh sage leaves (or 1/2 tsp dried)
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 can (6 ounces) no salt added tomato paste
- 1/3 cup freshly grated Parmesan, optional
- In a large soup pot heat the oil over medium-high heat. Add the onions, carrots, celery, spinach, garlic, herbes de provence, thyme, sage and salt and pepper.
- Cook, stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomato paste and bring to a boil.
- Add the beans and rice, reduce to a simmer and continue cooking for 10-15 minutes.
- Serve topped with Parmesan, if desired.
Makes approximately 8 cups.
Serving size approximately 1 1/2 cups.
Nutrients per serving: Calories: 200.5, Cal. from Fat: 121, Total Fat: 14g, Sat. Fat: 9g, Carbs: 17.5g, Fiber: 3g, Sugars: 5.5g, Protein: 3.5g, Sodium: 363mg, Chol: 0mg
Any leftovers can be stored in an airtight container in the fridge for up to 1 week. This soup also freezes really well.