Ingredients
3/4 to 1-1/2 cups raw rice (brown or white)
1 tablespoon olive oil
6 scallions
3/4 cup fresh basil leaves
2 (28-oz. each) cans diced tomatoes
1 (14-1/2 oz.) can chicken broth
2 teaspoons sugar
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 (12-oz.) can evaporated milk
3/4 teaspoon cornstarch
1/2 teaspoon baking soda
1 (15-oz.) can cannellini (white kidney) beans
Preparation
Cook the rice. Rinse the basil and scallions. Thinly slice the scallions. Chop basil; put aside about a quarter of it to stir in at the end. Heat oil in 4- to 6-quart pot. Add scallions and basil; cook until soft. Stir in tomatoes, broth, sugar, ginger, nutmeg, and salt. Bring to boil over medium heat. Simmer, covered, 7 minutes. Put soup through blender until smooth. Combine milk, cornstarch, and baking soda. Add to soup. Bring to simmer. Cook 3-5 minutes until slightly thickened. Rinse the beans in a colander and drain. Add beans and cooked rice to soup. Heat through. Stir in basil and serve. (Note: I omit the sugar.)
Fat: 4 grams/17% Calories: 218 Carbohydrate: 36 grams Protein: 11 grams Sodium: 698 mg
