Ingredients: A Gf B Ef
(for 4 people)
- 6 cups of water
- 2 cups of dried white beans
- 1 celery stalk, chopped
- 1 medium carrot, cubed
- 1 medium potato (cubed)
- 1 leek (chopped, only the white part)
- 12-15 organic ripe grape tomatoes
- 2 tablespoons of Evoo
- 1 small twig of rosemary
- 1 pinch of baking soda (1/2 teaspoon)
- ½ cup of rice
- 2 tsp. Himalayan Salt
- Black pepper (to taste, optional)
Rinse the beans. Soak overnight in cold water with a pinch of baking soda.
Sauté the leek, carrot and celery in Evoo, for 5-7 minutes on medium heat.
Add the water, bring to a boil, add the beans, potato, rosemary, the tomatoes cut in half, and the salt. Cook for 35-40 minutes.
Add the rice, stirring once in a while and checking that the soup doesn’t become too thick. If that happens, add more boiling water (adding cold water would stop the cooking!). Cook the rice for 12 to 15 minutes and serve the soup warm, with a drizzle of olive oil and freshly ground black pepper.