Rice And White Bean Soup
Add Preferred SourceThis hearty soup combines rice, white beans, and fresh vegetables for a simple yet satisfying meal. It’s easy to prepare, packed with nutrients, and perfect for meal prep or a comforting dinner.
Loaded with veggies and good-for-you beans, it’s a tasty soup that Mom would approve of. And it comes together quickly, so it’s perfect for lunch or dinner or a midnight snack!
You can adjust the recipe to your liking by using different broths, swapping rice varieties, or adding extra vegetables. It’s naturally gluten-free, and using vegetable broth makes it vegetarian-friendly. The mix of rice and beans creates a filling, protein-rich dish that keeps you full and energized.
Ingredients
- Olive oil
- Onion – I cook with yellow onions.
- Carrot – Use fresh carrots for the best texture.
- Celery – You can cook with the leaves and all.
- Garlic
- Rice – Uncooked. Any kind of rice will work in this recipe. If using brown rice, you may need to cook the rice for an additional 5 minutes or until tender. I’ve tested this recipe with both kinds of rice and it all works!
- Broth or stock – You can use ham, chicken, or vegetable broth. I love it with ham broth – it has such a savory and different flavor.
- Water
- Dried oregano
- Red pepper flakes
- Cannellini beans – Rinsed and drained. You can really use any kind of canned beans, just rinse them and save the aquafaba (liquid) for another recipe.
- Baby spinach – You can also use baby kale.
How To Make Rice & White Bean Soup
- Heat olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat.
- Add the diced onion, carrot, and celery. Sauté for about 6 minutes until the onion becomes translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the rice and stir, letting it absorb the flavors for about 2 minutes.
- Pour in the broth, water, and oregano. Partially cover the pot and bring to a simmer. Let it cook for 15 minutes.
- Add the rinsed and drained cannellini beans. Continue simmering for another 5 minutes, or until the rice is fully cooked.
- Stir in the chopped spinach and adjust the seasoning to taste.
- Serve warm and enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- If using brown rice, allow an extra 5-7 minutes of cooking time.
- Homemade broth or stock adds a richer depth of flavor.
- For a thicker consistency, mash some of the beans before adding them.
- A squeeze of lemon juice or a sprinkle of Parmesan cheese enhances the flavors before serving.
Make It A Meal
This soup is filling on its own, but pairing it with a side makes for a complete meal. Serve with warm, crusty bread, a fresh salad, or a light sandwich. For extra flavor, add grated Parmesan or a squeeze of fresh lemon.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave. To freeze, let the soup cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Rice and White Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup onion diced
- 1 cup carrot diced
- 1 cup celery diced
- 3 cloves garlic minced
- ½ cup rice uncooked
- 8 cups broth or stock chicken, or vegetable broth
- 2 cups water
- ½ teaspoon dried oregano
- 1 pinch red pepper flakes
- 19 ounces cannellini beans rinsed and drained
- 2 cups fresh baby spinach chopped, 4-5 ounces
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat.
- Add the diced onion, carrot, and celery. Sauté for about 6 minutes until the onion becomes translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the rice and stir, letting it absorb the flavors for about 2 minutes.
- Pour in the broth, water, and oregano. Partially cover the pot and bring to a simmer. Let it cook for 15 minutes.
- Add the rinsed and drained cannellini beans. Continue simmering for another 5 minutes, or until the rice is fully cooked.
- Stir in the chopped spinach and adjust the seasoning to taste.
- Serve warm and enjoy!
Notes
Chef Jenn’s Tips
- If using brown rice, allow an extra 5-7 minutes of cooking time.
- Homemade broth or stock adds a richer depth of flavor.
- For a thicker consistency, mash some of the beans before adding them.
- A squeeze of lemon juice or a sprinkle of Parmesan cheese enhances the flavors before serving.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
