HEARTY ITALIAN WHITE BEAN BASIL SOUP (THURSDAY)
Servings: makes 6 servings Preparation time: 15 minutes Cooking time: less than 20 minutes
4 1/2 cups unsalted vegetable
broth
1/2 cup jasmine rice
1 1/4 cups tomato sauce,
divided
1 packed cup finely chopped
onion
4 large cloves garlic, minced 1 tablespoon plus 1 teaspoon
Italian seasoning
1 1/2 teaspoons coarse salt
1/4 teaspoon ground black
pepper
1/2 teaspoon crushed red
pepper, optional 2 (15-ounce) cans reducedsodium white beans, rinsed 1/4 packed cup finely chopped fresh basil
In a large Dutch oven, combine broth, rice, 1 cup tomato sauce, onion, garlic, Italian seasoning, salt, black pepper and red pepper (if desired); stir well. Bring to a boil; reduce heat to medium-low, cover (and vent) with lid. Cook 10 minutes or until rice is tender; stir to keep from sticking. Add beans; simmer on medium-low 5 minutes, stirring occasionally. Add fresh basil and remaining 1/4 cup tomato sauce. Heat 2 minutes; remove pot from heat. Let stand to thicken. Taste and season. (Adapted from“The Vegan 8,” Brandi Doming, Oxmoor House.) Per serving: 212 calories, 10 grams protein, no fat (no calories from fat), no saturated fat, 46 grams carbohydrate, no cholesterol, 1,072 milligrams sodium, 10 grams fiber.
Carb count: 3.