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| 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.
