INGREDIENTS
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Rice:
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1 cup low sodium vegetable broth (240 mL)
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1/2 cup dry long grain brown rice (72 g)
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1/8 teaspoon fine sea salt
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Soup:
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6 cups low sodium vegetable broth (1440 mL)
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1 medium yellow onion, finely chopped (160 g, you will need 1 cup)
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4 large garlic cloves, minced (you will need a heaping tablespoon)
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2 Roma tomatoes, roughly chopped (about 2 cups)
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1 tablespoon + 1 teaspoon Italian seasoning
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salt and pepper (I added 1 1/2 teaspoons salt and 1/4 teaspoon pepper)
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2 15 oz cans white beans, drained and rinsed
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1/4 cup finely chopped fresh basil
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Note: Brandi used an Italian spice blend that you can find at any grocery store — a combo of basil, oregano, thyme, rosemary, savory, fennel, sage and marjoram. Some versions have red pepper, so would avoid those as it could make the soup really sp