allergen-free family cooking


Jasmine Rice Soup


with Cannellini and Rosemary Serves 10 | Staff Favorite, Vegan gf df nf ef sf


Brown jasmine is a slender, aromatic, and moist long-grain rice that cooks in about 30 minutes. Look for prepackaged organic varieties to avoid cross-contamination. If you’re not sensitive to dairy, stir Romano cheese into the soup at the end of cooking.


1 tablespoon olive oil 1 cup diced onion 2 tablespoons coarsely chopped garlic 1 teaspoon Italian herb blend ½ teaspoon crushed red pepper flakes 2 tablespoons balsamic vinegar 4 cups low-sodium vegetable broth


1 (15-ounce) can diced tomatoes, undrained


2½ cups water 2


/3 cup brown jasmine rice


2 (15-ounce) cans low-sodium cannellini beans, rinsed and drained


¼ cup pitted, chopped black olives


9-10 ounces baby spinach leaves or coarsely chopped spinach


1 large roasted red bell pepper (bottled is fine), seeded and diced


1 teaspoon salt, plus more to taste Freshly ground black pepper 3 teaspoons chopped fresh rosemary


1. Heat olive oil in a large, heavy pot over medium-high heat. Stir in onion; cook for 2 minutes, stirring occasionally. Stir in garlic,


Italian herbs, and crushed red pepper; cook for 30 seconds more. Stir in vinegar and cook until it evaporates, about 30 seconds. 2. Stir in broth, tomatoes (with liquid), water, and rice. Bring to a boil over high heat. Cover and cook over medium heat for


30–40 minutes. 3. Stir in beans and olives. Cover and cook until rice is tender, 2 minutes more. Stir in spinach, red bell pepper, and salt to taste.


Cook over medium heat, uncovered, until spinach is tender, about 1 minute. 4. Turn off heat. Stir in black pepper and rosemary to taste.


–Lorna Sass PER SERVING: 176 cal, 2g fat (1g mono, 1g poly, 0g sat), 0mg chol, 7g protein, 30g carb, 6g fiber, 569mg sodium ➻ 38 deliciousliving.com | may 2013


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