Minestrone Soup

Nutritionist Molly Morgan shows us how to make a delicious hearty winter favorite from the upper Midwest. This rich and creamy soup is extremely satisfying and completely healthy. Ingredients 2 tbsp. olive oil 1 small onion 1 cup carrots 1 cup raw wild rice 4 cloves of garlic 20 ounces diced tomatoes 1 can kidney beans 1 can black beans 1/2 tbsp.white pepper 1/4 cup chickpea pasta 2 cups vegetable stock Directions 1) To prepare wild rice: When cooked, wild rice generally triples in volume. Varieties differ, so follow cooking instructions on the package. Place 1 cup wild rice in a fine-mesh strainer and rinse under hot tap water for 30 seconds. Add rinsed wild rice to 3 cups water in a saucepan over high heat and bring to a boil. Reduce heat to medium-low, cover and simmer until rice has absorbed the liquid and is tender, 15 to 20 minutes for hand-harvested wild rice, about 60 minutes for commercially harvested wild rice. 2) Remove from heat and reserve. 3) To prepare soup: In a large pot or Dutch oven over medium heat add onion and sauté until translucent, about 5 minutes. Add , carrots stirring occasionally, until softened, about 5 minutes. 4) Add black and kidney beans and chicken stock. Increase heat to high, bring to a boil, then decrease the heat to low and simmer for 20 minutes. Add cooked wild rice, chicken, salt, pepper, and chickpea pasta. Stir, and cook until warmed through, about 5 minutes. 5) Taste and adjust seasonings as necessary. Ladle into bowls, garnish with parsley and almonds, and serve hot. Download the Recipe PDF at https://www.olums.com/cooking

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