Tomato Rice Soup with Roasted Garlic and Navy Beans

It’s Meatless Monday! I think everyone can benefit from going meatless once a week. I serve a lot of meatless meals to my family so each Monday I’ll be sharing my favorite recipes with you. This is a variation of a yummy, easy, toddler-friendly recipe from one of my favorite cookbooks, Veganomicon. Amazing clean-eating cookbook by the way!

Veganomicon tomato rice soup

What I love the most about this recipe is the roasted garlic. It adds so much flavor to the soup! So if you are a garlic lover like me you have to try it out this dairy-free, gluten-free recipe.

2 bulbs garlic
1 tablespoon olive oil (plus a little extra for the garlic)
1 cup long-grain brown rice (make sure to use long grain and not short grain)
2 bay leaves
2 teaspoons dried thyme
2 teaspoons salt
several pinches of freshly ground pepper
2 (28-ounce) cans crushed tomatoes
1 (15-ounce) can navy beans, drained and rinsed

Preheat the oven to 425.

For the roasted garlic: Cut about 1/2 inch off the top of each garlic bulb, drip a bit of olive oil on each of the garlic bulbs, wrap in aluminum foil and roast in oven for 45 minutes until soft.

While garlic is roasting, preheat a soup pot over medium heat with tablespoon of oil. Add the rice, bay leaves, thyme, salt and pepper and cook, stirring, for about 2 minutes. Add the crushed tomatoes, then fill up the can with water twice and add the water.

Bring to a boil, then lower the heat to medium-low, cover, and simmer for about 45 minutes. Remove the garlic from the oven. When it is cool enough to handle, squeeze the roasted garlic out of its skin and into a small bowl. Use a fork to mash garlic to a smooth consistency, then add to soup once the rice is nearly tender.

When rice is completely cooked, add the beans and heat through. Then it’s ready to serve – just remove the bay leaves beforehand. It makes a lot and freezes well so you can enjoy leftovers.

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