Rice And White Bean Soup
This 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.
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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.
