Sweet Potato, Bean and Rice Soup

Ingredients

• 3/4 c. basmati rice
• 4 sprigs fresh basil
• 2 tbsp. olive oil
• 2 cloves garlic
• finely chopped
• 1 1/2 lb. sweet potato
• peeled and cut into 1/2-in. pieces
• 2 tbsp. vegetable bouillon base
• 1 lb. zucchini
• quartered lengthwise and cut into 1/2-in. pieces
• 1 lb. plum tomatoes (about 4)
• roughly chopped
• 1 (15-oz.) can chickpease
• rinsed
• 1 (15-oz.) can small red beans
• rinsed

Instructions

1. Cook the rice according to the package directions.
2. Meanwhile, finely chop the basil stalks and reserve the leaves.
3. Heat the oil in a large pot over medium heat.
4. Add the garlic and basil stalks and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes.
5. Add the sweet potato, bouillon base and 8 cups water and bring to a boil.
6. Reduce heat and gently simmer until the sweet potato is slightly tender (it should still be firm), 5 to 6 minutes.
7. Add the zucchini, return to a simmer and cook for 3 minutes.
8. Add the tomatoes, both beans and the cooked rice and simmer until heated through, about 3 minutes.
9. Serve with the reserved basil leaves.