THE CORVALLIS CARROT
What you'll be getting:
White Bean Soup
Set a timer for 5 minutes.
Let the veggies cook untouched for 3 minutes, then you can give them a stir. This will let the squash and carrots begin to carmelize giving the soup more flavor. When the timer goes off add the broth. Lower the temperature from a high heat to a low to medium simmer.
Then add the rice and beans.
1 c vegetable broth (onion, celery, red pepper, buttenut squash, carrot, fine herbs, nutritional yeast, salt, and pepper)
125 g wild rice
100 g white beans
125 g veggies (cabbage, butternut squash, carrots, and onions tossed in a little oil)
40 g greens (chard and kale)
Equipment needed: 1 pot large enough for all the ingredients
Heat up your pot on high heat, when hot, add the veggies. If you have a lid, place a lid on top so that the veggies will steam a little.
Next add the greens.
Add 1/3- 2/3 c of water (per serving) to make up for any liquid that has evaporated and cover the pot. Simmer on a low to medium heat and set a timer for 15 minutes.
When the timer goes off the soup will be done. From start to finish this dinner takes 20 minutes. Enjoy!