Easy Fusion-Mirepoix, White Bean & Rice Soup

Easy Fusion-Mirepoix, White Bean & Rice Soup ~ celebrating the French & Cajun/Creole cuisines

I was playing around in the kitchen, just wanting to make something quick, easy and something that used up the odds-and-ends in my veggie bin.  I came up with a soup that has the best basic flavor builders of two cuisines ~ Mirepoix from the French and the Holy Trinity from Cajun/Creole.  For the soup I ~ made a mirepoix of onion, celery, carrots (French) and added bell pepper (a nod to Cajun/Creole), included beans (white, not red, for a nod to the French) and rice (for a beans/rice nod to the popular Cajun/Creole combo).  It's a mostly veggie soup, just getting it's meat flavor from the chicken broth. (adding some leftover cooked chicken would be a nice addition, too).  I'm really  happy with the flavor-fusion of these two classic veggie flavor combos, and the hit of white wine makes this simple soup just that much more luxe tasting, and the rice gives it a little creamier body, without any extra effort.  Gotta love easy flavor layering.  For me, this is a perfect way to get into the Mardi Gras spirit!  Enjoy! 

Easy Fusion-Mirepoix, White Bean & Rice Soup
makes a pot full

Ingredients

• 1 large white onion, diced/small chop (or purple, for a more colorful soup)
• 1 large stalk celery, diced/small chop
• 1 large carrot, diced/small chop
• 1 medium bell pepper, seeded/diced/small chop
• 2 cloves garlic, thin sliced 
• 1 Tbsp olive oil
• 1/4 cup white wine
• 8 cups chicken broth
• 1 can navy beans (or fav white bean), with juice
• 1 cup cooked white rice
• salt/pepper, to taste
• favorite red pepper hot sauce

 

Directions

Saute the first 5 ingredients in the olive oil until the veggies begin to turn a golden brown.  Pour in the white wine to deglaze the pot.  Add the broth, cooked rice & can of beans/juice.  Simmer all for about 15 minutes. Add salt/pepper/hot sauce to taste.