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. 

Per Serving

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!

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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