Fire Roasted Tomato Veggie Soup with Rice & White Beans

My, my, my soup season. You are looking mighty fine so far.

My new favorite soup staples include white beans, kale and fire-roasted tomatoes. And this version includes all three!

I used to only favor super blended, creamy bisques, that were full of flavor, but minimal in texture. My recent soups have all had alot of bite and have had minimal blending. Jim always told me I should quit it with the pureeing and would always beg for me to keep my soups chunky. Well, here it is Jim-as much as I don’t like to admit it…you were right! Hearty, chunkier soups are totally awesome. This rice-filled version proves this to be true and I can;t get enough of it. Am I the only one whose soup portion size is three massive bowls in one sitting? Hope I’m not along in this!

1 28 oz can organic fire-roasted tomatoes

5 cups vegetable broth

4 cups cooked white beans (I usually use navy beans)

2 cups cooked brown basmati rice (or whatever rice you want, really)

2 cups diced carrots

1 1/2 cups diced celery

1 1/2 cups diced yellow onion

1/2 bunch kale, shredded or sliced

1/2 cup nutritional yeast

5 cloves garlic, minced

2 bay leaves

1 cayenne pepper, minced

2 tbsp olive oil

1 tsp sea salt

1/4 tsp black pepper

• In a blender, puree tomatoes and 1 cup of veggie broth until smooth
• Meanwhile, cook cayenne pepper, onions, garlic, carrots and celery in olive oil for 10 minutes over medium heat, stirring continuously
• Add kale and continue cooking for 5 minutes
• Add all remaining ingredients, including blended tomatoes and bring to a boil
• Cover, and simmer for 15 minutes
• Remove bay leaves and serve