Leek Soup With Rice And Beans

• 2 tablespoons coconut oil or olive oil
• 3 leeks medium
• 1 lemon
• 8 7/16 cups vegetable broth good
• 1 3/4 cups cooked brown rice
• 1 1/2 cups white beans cooked, or 1 can
• 1 cup coconut milk
• 1 7/8 cups cauliflower florets
• 4 15/16 ounces pasta shapes small, the original recipe asks for wide ribbon yuba skins
• salt to taste
• lemon zest more
• 6 tablespoons hazelnuts
• chives
• dill
• lemon
• olive oil to drizzle

1. Heat the oil in a large pan. Clean and chop the leeks and saute them until softer and lightly colored, about 7 minutes. Add the lemon zest and stir for 1 minute, then add the vegetable broth and bring everything to a simmer.
2. Add the rice, beans and coconut milk and bring to a simmer again. Add the cauliflower florets and the pasta shapes and cook according to the pasta's cooking instructions. Adjust the taste with salt if necessary.
3. Serve the soup topped with more lemon zest, chopped hazelnuts, herbs, lemon and a drizzle of olive oil.

coconut oil, leeks, lemon, vegetable broth good, brown rice, white beans, coconut milk, cauliflower florets, pasta, salt, lemon zest more, hazelnuts, chives, dill, lemon, olive oil

Taken from www.yummly.com/recipe/Leek-Soup-With-Rice-And-Beans-1659702 (may not work)