This soup is quick to prepare. Make this recipe with any leftover grains that you have on hand.
Makes 6 servings
- 2 teaspoons olive oil or ¼ cup water (for water sauté)
- 1 small onion, diced
- 4 carrots, diced
- 2 stalks celery, diced
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 3 cloves garlic, minced or pressed
- 6 cups vegetable broth
- ¼ cup tahini
- 2 (15oz.) cans white beans, drained
- 1 tablespoon chopped fresh parsley
- 1 cup cooked grain (cooked sorghum, oat groats, brown rice or whole wheat orzo)
- ¼ – ½ cup lemon juice (about 2 large lemons)
- A large handful fresh baby kale or spinach, coarsely chopped
- Salt and pepper, to taste
- Additional lemon, cut in wedges for serving
- Chopped parsley for serving
- Heat oil or water over medium heat, add onion, celery and carrot. Sauté for about 7 – 10 minutes. Add the herbs and garlic and sauté briefly.
- Add the broth, bring to a boil and whisk in the tahini. Add the white beans, grains, and parsley. Reduce the heat to a simmer, cooking until heated through.
- Remove from heat, add lemon juice (starting with ¼ cup and adding more to taste), stir well. Add the baby kale or spinach, stirring occasionally until the greens wilt. Season with salt & pepper to taste.
- Serve topped with chopped parsley and additional lemon wedges, if desired. Can be served with your favorite bread, croutons, or crackers.
Adapted from The Simple Veganista