Nice and easy recipes - Sweet Potato, Bean and Rice Soup

Sweet Potato, Bean and Rice Soup

Ingredients

·         3/4 c. basmati rice

·         4 sprigs fresh basil

·         2 tbsp. olive oil

·         2 cloves garlic, finely chopped

·         1 1/2 lb. sweet potato, peeled and cut into 1/2-in. pieces

·         2 tbsp. vegetable bouillon base

·         1 lb. zucchini, quartered lengthwise and cut into 1/2-in. pieces

·         1 lb. plum tomatoes (about 4), roughly chopped

·         1 (15-oz.) can chickpease, rinsed

·         1 (15-oz.) can small red beans, rinsed

Directions

1.       Cook the rice according to the package directions.

2.      Meanwhile, finely chop the basil stalks and reserve the leaves. Heat the oil in a large pot over medium heat. Add the garlic and basil stalks and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes.

3.      Add the sweet potato, bouillon base and 8 cups water and bring to a boil. Reduce heat and gently simmer until the sweet potato is slightly tender (it should still be firm), 5 to 6 minutes. Add the zucchini, return to a simmer and cook for 3 minutes.

4.      Add the tomatoes, both beans and the cooked rice and simmer until heated through, about 3 minutes. Serve with the reserved basil leaves