The chill is holding onto Denver, and I am not one for long spells of snow and ice. I hibernated inside this weekend, with the only real outing to Boulder for a morning. It was worth it because I knew the last farmers’ market of the season was going on, and I was rewarded by lots of amazing winter produce and few other shoppers. These gorgeous mini purple potatoes that I added to some easy and hearty minestrone soup for a dinner with friends were practically a steal at $1 for the bag.
While everyone is freaking out about turkey and which stuffing recipe to use, I am already past the Thanksgiving feast and thinking about what I want to have next weekend after trying to combine the leftovers into thick sandwiches. If you are hosting people this weekend, hopefully they are kind enough to let you sit back on Friday and early Saturday while they assemble leftovers. By Saturday night or early Sunday afternoon, this soup recipe will come together quickly for you and would be the perfect comforting bowl of brown rice, baby potatoes, spinach, and beans in a tomato broth to send your guests off from. Leftover green beans would be a welcome addition!
Brown Rice Minestrone Soup (serves 5-6)
- 1/2 c uncooked brown rice
- 1 large carrot, about 1/2 c diced
- 1 small white onion, about 1/2 c
- 1 stalk celery, about 1/4 c diced
- 1 and 1/2 c diced baby potatoes
- 6 c liquid ( 4 c vegetable broth, 2 c water)
- 2 cans diced tomatoes
- 1 can great northern beans
- 2-3 cups fresh spinach
Begin cooking the brown rice in a separate pot. I boil mine like pasta, and it will take 30-40 minutes depending on the variety. Slice carrots into coins, and dice celery and onion, and add all those veggies into a soup pot with some olive oil- sautéing until soft.
All the great flavor will be cooked onto the bottom of your pot (see the brown above). Add the vegetable broth and water, stirring until the cooked on flavor incorporates into the broth. Add cubed potatoes and cook on medium-low for 20 minutes or so until the potatoes are almost soft.
Add the cans of diced tomatoes in their juice and the white beans to the pot, and give everything a good stir. Add in spinach and the drained brown rice to the pot. Let it simmer for another 5-10 minutes. Season the soup with salt and pepper and add more water if you need additional broth liquid.
Top the soup with a sprinkle of grated cheese, and go back for seconds to keep you warm this season.