members recipes

Ingredients
500 grams mixed dried beans, lentils, chick peas (garbanzos);
3 large carrots, diced;
5 cloves garlic, sliced;
1 can (400 g) good italian peeled plum tomatoes with juice;
2 tbsp good olive oil;
3 small white onions, diced
1/2 cup natural brown rice;
Salt/freshly ground pepper, to taste;
parmesan, to taste;

Method
With the freezing temps in Munich, this soup really hit the spot today!

Rinse, drain and place beans in a pot with water to cover by 2 inches. Bring to a boil, boil for 2 minutes, then cover, remove from the heat and let stand for 1 hour. Drain and return to the pot with fresh water to cover by 2 inches. Bring to a boil, reduce the heat to low, cover and simmer until tender, about 1 hour (maybe a little more!). About 20 minutes before the beans are done, stir in the rice. Add salt during the last 10 minutes of cooking.

In a saute pan, warm the olive oil over medium low heat. Add the carrots and cook slowly for 5 minutes. Add the onions and continue to cook for another 5 minutes. Add the garlic. Let the mixture cook slowly and soften, about 10 more minutes.

When the beans are tender, add the carrots, onions, and garlic to the bean pot. Stick a scissors into the can of tomatoes and cut them into chunks. Add the tomatoes and their juice to the pot. Simmer for 15 minutes. Season with salt and pepper.

Ladle into warmed bowls and sprinkle with parmesan.