Rice soup with sweet potato, spinach & cannellini beans
Rice soup with sweet potato, spinach & cannellini beans
749kcal Per person
16g Protein
103g Carbs
30g Fat
13g Fiber
Ingredients
- ¼ red onion
- 1 clove garlic (5 g)
- 1 stalk celery
- ¼ pound sweet potato (114 g)
- 3 ounces cannellini beans (84 g)
- 1 tablespoon olive oil (15 ml)
- 1 ½ teaspoon Italian seasoning (3 g)
- ½ teaspoon paprika (ground spice) (1 g)
- 3 ounces brown rice (84 g)
- 1 ½ cup water (356 ml)
- ½ cube vegetable bouillon
- 2 ½ fluid ounce coconut milk (75 ml)
- 1 teaspoon yellow mustard (7 g)
- 1 handful spinach (25 g)
Preparing this recipe
- Dice the red onion, press the garlic clove and finely chop the celery. Peel the sweet potato and cut it into cubes. Rinse the cannellini beans in a colander with cold water.
- Heat the oil in a soup pot and sauté the onion, garlic and celery for 2 to 3 minutes. Add the Italian herbs along with the paprika powder and sauté for another minute. Add the sweet potato cubes to the pot along with the rice, water, bouillon cube, coconut milk and mustard. Let it simmer over medium heat for about 14 minutes until the rice and sweet potatoes are cooked.
- Stir in the spinach and cannellini beans and heat for another minute.
- Serve the soup in a bowl and season with salt and pepper to taste.
Tip van FitChef
Season the soup with some fresh lemon juice.
