Serves: 8+ soup bowls
1 large fennel bulb, roughly chopped
1 large onion, roughly chopped
4-5 cloves of garlic, roughly minced
4 celery stalks, roughly chopped
4 large carrots, roughly chopped
about 1.5 c. frozen chopped butternut squash
8 c. prepared veg. broth or 8 c. water (3-4 t. boullion, which is less than pkg. instructs)
3/4-1 c. short grain, brown rice (rinsed)
1 8 oz. container baby bella mushrooms, finely diced
3-4 oz. arugula
salt, pepper, red pepper
1. In a large soup pot, heat 1-2 T. of olive oil (just enough to lightly coat bottom of pot) to med.-high heat. Then, add fennel, onion, garlic, celery, and carrots. Flash with salt and pepper. Cook for 3 min. Add butternut squash; cook for another 5-7 min. until onion begins to become opaque.
2. Add water and rice. Bring to a boil; then reduce to med. low and simmer for 40 min. or so until the rice is cooked. Stir occasionally; midway through, flash some red pepper in (about 5-6 turns of the red pepper grinder).
3. Once rice is cooked, taste for seasoning; you should taste veggie flavors with a very slight hint of pepperiness. Add mushroom and arugula. Turn heat to low; serve when arugula is wilted but still green (about 3-5 min.) and everyone is ready (uhm...).
