RICE, POTATO, AND BEAN SOUP

INGREDIENTS

1 pound dried cannellini or Great Northern beans, soaked overnight
1 pound potatoes, peeled and cubed
1 onion, chopped
1 small stalk celery, chopped
diced 2 fresh or 1 dried bay leaf
1 1/2 quarts or more good-quality vegetable broth
1 cup uncooked white rice
Salt
Freshly ground black pepper
Extra-virgin olive oil
3 tbsp of hummus with 1 1/2 tbsp of nutritional yeast


Drain the beans and place them with the potatoes, onion, celery, and bay leaves in a large pot. Cover with the broth, bring to a boil, then lower the heat and simmer for about 30 minutes, until the beans and potatoes are tender but not mushy. Add additional broth or water if the soup becomes too thick.

Meanwhile, cook the rice. When the soup is ready, add the rice and cook just to heat through. Season to taste with salt and pepper; remove and discard the bay leaves. At the table, pour a thin ribbon of extra-virgin olive oil and spoon a dollop of the hummus/yeast mixture over each serving.

Serves 6