Black & White Bean Soup with Greens
This soup is wonderfully hearty and delicious. The rice can be substituted with gluten free pasta or another grain of your choosing. Adding in a mix of greens would be amazing but I am partial to kale.
1 large onion, medium dice
1c tomato puree or crushed tomatoes
2 cloves garlic, minced
1c cannellini beans, cooked and drained
1c cooked brown rice
1c black beans
2c greens (kale, spinach, swiss chard)
2t smoked chipotle powder
1/4t black pepper
1/4t cayenne pepper
3T extra virgin olive oil
1-2 vegetable bouillon cubes
1/4c fresh basil *optional
6c boiling water
1t salt or to taste
Bring 6c of water to a boil.
In a large soup pot, add the olive oil and sauté the onions and garlic with until golden and soft. Add in the cleaned greens and sauté until wilted. Remove just the greens from the pan and set aside, reserving for later. Add the beans, rice, salt, black and red pepper, and sautéing for 2-3 minutes. Add the tomatoes then the boiling water, the bullion cube (or powder), smoke flavor if using. Bring to a boil and reduce heat and simmer for 20-30 minutes.
In the last 5 minutes of cooking, add the sautéed greens and the fresh basil. Garnish with fresh basil and nutritional yeast.