Sweet Potato, Bean and Rice Soup Recipe

Ingredients

3 /4
c.
basmati rice
4 4
sprigs fresh basil
2 2
tbsp.
olive oil
2 2
cloves garlic, finely chopped
1 1/2 1 1/2
lb.
sweet potato, peeled and cut into 1/2-in. pieces
2 2
tbsp.
vegetable bouillon base
1 1
lb.
zucchini, quartered lengthwise and cut into 1/2-in. pieces
1 1
lb.
plum tomatoes (about 4), roughly chopped
1 1
(15-oz.) can chickpease, rinsed
1 1
(15-oz.) can small red beans, rinsed

Preparation

Step 1

Cook the rice according to the package directions. 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. 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. Add the tomatoes, both beans and the cooked rice and simmer until heated through, about 3 minutes. Serve with the reserved basil leaves.