White Bean and Wild Rice Soup

Directions

1. Place beans and garlic in 2.5 cups of water and cook until soft (preferably via pressure cooker). (If not using pressure cooker, you will have to add more water).

2. Cook the rice with 1 cube of the broth and 2 cups water.

3. In a big stock pot, sautee over low-medium heat the carrots, celery, leek with 2 Tablespoons of olive oil until the carrots are tender.

4. Add potatoes to the carrot mixture and add enough water to cover, plus 2 cubes of broth and boil gently until the potatoes are tender.

5. Add the cooked beans and rice into the soup pot. Adjust with water to taste (about 2 cups). Bring to boil. Serve.