@carina.wolff: Creamy Lemon White Bean & Rice Soup!!! (vegetarian, recipe below!!) I do not like sup unless it is THICK and CHUNKY — it is the only way. This recipe is a spin on Greek Avgolemono soup, but the vegetarian version made with white beans! RECIPE (serves 4) 2 tbsp olive oil ½ large (or 1 small) yellow onion, chopped 1 celery stalk, chopped 1 medium carrot, chopped 6 cloves garlic, finely chopped 8 cups vegetable broth 1 cup rice Juice of 3 lemons 3 eggs 2 (15.5 oz) cans white beans, rinsed and drained ⅓ cup roughly chopped parsley 2 tbsp chopped dill To top: sour cream & green onions Add the olive oil to a large pot or Dutch oven on medium heat. Add the onion, celery, and carrots, and season with salt and pepper. Cook for 7-8 minutes until veggies have softened, stirring occasionally. Add the garlic, and cook for a minute or two until fragrant. Add the vegetable broth, and bring to a boil. Add the rice, lower the heat to medium-low, cover, and cook for 20 minutes, stirring occasionally. While rice is cooking, whisk together eggs and lemon juice in a medium bowl. Add a big splash of broth from the soup, and whisk together thoroughly. When the rice is done cooking, add in the white beans, your lemon egg mixture, parsley, and dill. Mix together and make sure the egg is incorporated, and then let simmer for a few more minutes. Serve warm, topped with sour cream and green onions, if desired.

Carina Wolff

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Region: US

Monday 04 November 2024 19:15:51 GMT