Hearty Italian White Bean Basil Soup

thevegan8.com

Rosemary Ivic

subheading: For the rice:

1 cup low sodium vegetable broth (240 mL)

½ cup dry long grain brown rice (72 g)

⅛ teaspoon fine sea salt

subheading: For the soup:

6 cups low sodium vegetable broth (1440 mL)

1 medium yellow onion, finely chopped (160 g, you will need 1 cup)

4 large garlic cloves, minced (you will need a heaping tablespoon)

2 Roma tomatoes, roughly chopped (about 2 cups)

1 tablespoon + 1 teaspoon Italian seasoning

salt and pepper (I added 1½ teaspoons salt and ¼ teaspoon pepper)

Optional: I love a little heat to everything, so I added a heaping tsp chili powder, or chili flakes would work too)

2 15 oz cans white beans, drained and rinsed

¼ cup finely chopped fresh basil (don't leave this out, it really brings it all together!)

subheading: Note:

I used an Italian spice blend that you can find at any grocery store. Mine is a combo of basil, oregano, thyme, rosemary, savory, fennel, sage and marjoram. Some versions have red pepper, so I would avoid those as it could make the soup really spicy.

Directions at thevegan8.com

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