I made a soup similar to this the other day, but I used corn instead of beans, and my camera battery died. Luckily, this version turned out tastier and prettier! This is the easiest soup…take a look!
The three main ingredients are rice (I used brown basmati), beans (I used small white beans), and Nasoya wonton wrappers. I made this soup just for me, so I used about 1/4 cup each of rice and beans and eight wonton wrappers.The wonton wrappers were perfect because they only take about three minutes to cook, and they have amazing texture for noodle soup. I sliced them pretty thin, because they expand in the soup. I added one veggie bullion cube to about three cups of water. Once it started boiling, I added the rice and fresh sage, rosemary, and thyme. I let it boil slightly until the rice was fully cooked. I also added some more water since the rice had absorbed some of it. After fishing out the stems from the fresh herbs, I put in the beans and “noodles.” The soup only needed to simmer on low until the noodles are at their desired consistency, and the beans are heated through. The broth had already cooked for long enough, so it was rich and flavorful. Look how much bigger the noodles got! They were so delicious and chewy. I added maybe about two tablespoons tops of half and half. This was just to lighten it and make it the slightest bit creamy. Milk would probably work just fine too. I loved it. Each bite had the three different textures and tastes from the rice, beans, and noodles. The broth was so flavorful and fragrant. I’m seriously loving wonton wrappers these days. They’re wonderful!
Perfect for this wicked weather…go soups! :)