Category: Soups

Serves: 4

Ingredients

• 1 cup Wehani rice or other wild rice variety
• 2 Tbsp best quality olive oil
• 1 cup carrots, peeled and diced
• 1 cup parsnips, peeled and diced
• 1 cup sweet Vidalia onion, diced
• 6 cups low-sodium chicken or vegetables stock
• 3 cups low-fat milk, unsweetened soymilk, or other non-dairy milk
• 1 garlic clove, minced
• 1 cup white kidney beans, rinsed and drained
• 1 cup kidney beans, rinsed and drained
• 1 cup black beans, rinsed and drained
• 1 cup regular tofu, cubed
• Sea salt and black pepper

Directions

1. Cook rice according to package directions.
2. Meanwhile, sauté carrots, parsnips and onion in olive oil.
3. In large pot place sautéed vegetables, poultry stock and milk. Add garlic, beans and tofu. Simmer for 10 minutes. Add cooked rice and stir until just blended. Season with salt and pepper.

Nutrition Facts

Calories 460, Protein 21g, Carbohydrates 64g, Fiber 13g, Sugar 7g, Fat 14g, Sodium 1278mg