MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: White Bean, Rice & Dill Soup
Categories: Beans, Herbs, Rice, Vegetables
Yield: 6 servings

1/4 c Extra-virgin olive oil
6 cl Garlic; rough chopped
2 lg Carrots; scrubbed, fine
- chopped
2 Celery ribs; fine chopped
1 lg Yellow onion; fine chopped
Salt & black pepper
1/2 ts Ground turmeric
Red-pepper flakes
1/3 c White jasmine rice; rinsed
30 oz (2 cans) navy or cannellini
- beans; rinsed
1 tb Dried dill
+=OR=+
1/4 c Chopped fresh dill
Lemon (opt); to serve

In a large pot, heat the oil over medium. Add the
garlic, carrots, celery and onion; season with a good
pinch of salt and cook, stirring occasionally, until the
vegetables have softened, about 10 minutes.

Add the turmeric and red-pepper flakes and cook until
fragrant, about 1 minute. Add the rice, stir and cook
for 1 minute. Add the beans and dill; season everything
well with salt (about 1 1/2 tablespoons) and black
pepper to taste. Stir and cook for 1 minute.

Add 6 cups of water, stir, partially cover, raise the
heat to high and bring to a boil. Cover completely,
reduce heat to low and simmer, stirring occasionally,
until the rice is completely soft and has released its
starchy goodness, and the beans are creamy on the
inside, about 30 minutes. Taste for seasoning as the
soup simmers. Serve with lemon, if you like.

By: Naz Deravian

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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