Recipe information
Yield
Makes about 9 cups, serving 4 as a main course
Ingredients
3
/4 cup dried cannellini beans (about 5 ounces), picked over
12
cups water
3
/4 cup dried lentils
1
/3 cup bulgur
1
/3 cup long-grain white rice
2
teaspoons ground coriander
1
teaspoon ground cinnamon
2
medium onions, halved lengthwise and sliced thin
2
tablespoons olive oil
2
teaspoons salt
cayenne to taste
1
/2 cup packed fresh parsley leaves, washed, dried, and minced
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Preparation
Step 1
In a 4-quart heavy saucepan simmer cannellini beans in water 10 minutes. Stir in lentils, bulgur, rice, coriander, and cinnamon and simmer until cannellini are very tender and lentils fall apart, about 45 minutes. (Old beans may take longer to cook.)
Step 2
Preheat oven to 450°F.
Step 3
In a shallow baking pan toss together onions, oil, salt, and cayenne and roast in middle of oven, stirring occasionally, until golden brown, about 20 minutes. Stir onions and parsley into soup and simmer 1 minute.
Nutrition Per Serving
Each serving about 429 calories and 8.25 grams fat (17% calories from fat).
#### Nutritional analysis provided by Gourmet