Once cooked, oat groats possess a resilient bite similar to that of wheat berries. They add a delightful textural contrast to the other elements of this satisfying soup.
2 1/2 cups water
1 cup uncooked oat groats
1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup chopped celery
3/4 cup chopped carrot
1 cup diced zucchini
2 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
2 cups chopped skinless, boneless rotisserie chicken breast
1 cup (1-inch) cut green beans
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1 (14.5-ounce) can diced tomatoes, undrained
1 cup frozen green peas, thawed
1/3 cup chopped fresh basil
How to Make It
Combine 2 1/2 cups water and groats in a large saucepan; bring to a boil. Reduce heat, and simmer 45 minutes or until tender (do not overcook). Drain; wipe pan with a paper towel.
Heat oil in pan over medium-high heat. Add onion, celery, and carrot; sauté 8 minutes or until tender. Add zucchini and garlic; sauté 2 minutes. Add cooked groats, broth, and next 5 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in peas and basil.