Rice & White Bean Soup
Rice and White Bean Soup is the perfect choice if you’re looking for a hearty, nourishing soup that’s easy to make and packed with flavor. This soup is satisfying and nutritious with simple, wholesome ingredients like rice, white beans, and fresh vegetables. It’s ideal for chilly evenings, meal prepping, or whenever you need a warm, comforting bowl of goodness.
What makes this soup so great is its versatility, and I’ve tested it until it’s perfect! You can customize it with your favorite broth, swap in different types of rice, or add extra veggies for even more flavor. It’s naturally gluten-free, and if you use vegetable broth, it’ll also vegetarian-friendly. Plus, the combination of rice and beans provides a filling, protein-rich meal that will keep 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 the olive oil over medium-high heat in a large Dutch oven or heavy-bottomed soup pot.
- Add the diced onion, carrots, and celery. Sauté until the onion is translucent, about 6 minutes.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Coat the rice by stirring it into the vegetables. Cook for 2 minutes to allow the rice to absorb some of the flavor.
- Pour in the broth, water, and oregano. Partially cover the pot and bring the soup to a simmer. Cook for 15 minutes.
- Add the rinsed and drained cannellini beans. Continue cooking for 5 more minutes, or until the rice is tender.
- Stir in the chopped spinach, adjusting the seasoning if necessary.
- Serve hot and enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- If using brown rice, increase the cooking time by 5-7 minutes or until the rice is tender.
- For a richer flavor, use homemade broth or stock instead of store-bought. I make all my own stocks from scratch and there’s so much more flavor in them.
- If you prefer a thicker soup, mash some of the beans before adding them to the pot.
- Add a squeeze of lemon juice or a sprinkle of Parmesan cheese before serving for extra flavor.
Recommended
Make It A Meal
Rice and White Bean Soup is hearty enough to enjoy on its own, but pairing it with a simple side makes for a more complete meal. Serve it with a slice of warm, crusty bread, a fresh green salad, or a light sandwich for a well-balanced and satisfying lunch or dinner. This soup is also great with a sprinkle of Parmesan cheese or a squeeze of lemon for extra flavor!
Storage
Store leftover soup 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, then transfer 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 the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat.
- Add the diced onion, carrots, and celery. Sauté until the onion is translucent, about 6 minutes.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Coat the rice by stirring it into the vegetables. Cook for 2 minutes to allow the rice to absorb some of the flavor.
- Pour in the broth, water, and oregano. Partially cover the pot and bring the soup to a simmer. Cook for 15 minutes.
- Add the rinsed and drained cannellini beans. Continue cooking for 5 more minutes, or until the rice is tender.
- Stir in the chopped spinach, adjusting the seasoning if necessary.
- Serve hot and enjoy!
Notes
Chef Jenn’s Tips
- If using brown rice, increase the cooking time by 5-7 minutes or until the rice is tender.
- For a richer flavor, use homemade broth or stock instead of store-bought. I make all my own stocks from scratch and there’s so much more flavor in them.
- If you prefer a thicker soup, mash some of the beans before adding them to the pot.
- Add a squeeze of lemon juice or a sprinkle of Parmesan cheese before serving for extra flavor.
