We don’t have much food left in the house (must grocery shop soon!) so I made a things-we-still-had-hanging-around soup:
Put a half-cup of rice on to boil in a pot with a few cups of water (this gives the rice a head start). I used Trader Joe’s brown rice/barley/radish seed medley.
Dice three very small russet potatoes and a handful of baby carrots. Put them in a big stock pot with some vegetable oil and saute for a while. Then add a tetra container of vegetable broth and about 3 cups of water. By now the rice should be softening, so drain and add it to the soup. Cook until the veggies are almost soft. Add one can of black beans, drained, and one can of roma tomatoes plus their juice. Chop them up a bit. Cook a little more, add salt and pepper and a handful of rotelli pasta. Don’t get carried away with the pasta — add too much and your soup will become thick and gluey. Keep stirring while the pasta cooks, and add a little more water if it seems to be absorbing all the broth. When the pasta is juuuuust al dente, turn off the heat and eat with some freshly grated parmesan on top.
I would have added an onion or two along with the potatoes and carrots if I’d had one.