Ingredients:
1 head bok choy – sliced
½ cup sliced baby carrots
7 cloves garlic – chopped
1 onion – sliced
2 roasted jalapeños – chopped with seeds
4 cups chicken broth
29 oz. can cannellini beans – drained & rinsed
2 tablespoons brown sugar
Dashes of red pepper flakes
Dashes of sea salt
2 cups uncooked rice – prepare in a rice cooker
Olive oil for drizzling
Dressing for Rice:
Juice of 2 lemons
2 tablespoons brown sugar
Dashes of ground cumin
Dashes of chili powder
Heat a wok or sauce pan with a drizzle of olive oil add the brown sugar and red pepper flakes and heat. Add the sliced onion, jalapeños and garlic and sauté until the onion is slightly clear.
Add the bok choy and carrots and let the bok choy cook down. Add the chicken broth and beans and let the soup simmer on low while preparing the rice.
When the rice is prepared place in bowl and drizzle the dressing over the rice.
Place a scoop of rice in a soup bowl and ladle the soup over the rice.
This soup is delicious!!
With Love,
Catherine
xo
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consultant fiscal says
This recipe sounds very good and i think it is delicious and it fits perfect with my taste. My opinion is that this isn`t a very hard recipe so i will try it very soon, thanks a lot for sharing.
La cucina di Molly says
Che deliziosa ricetta! me la segno...Ciao
Lenia says
This soup must be really tasteful!Greetings,dear!
Magic of Spice says
What a lovely soup and such a unique mix of flavors...love this!