Rice & White Bean Soup
Add Preferred SourceThis simple, hearty soup is packed with flavor and easy to make. With wholesome ingredients like rice, white beans, and fresh vegetables, it’s a satisfying meal for any occasion. Whether you need a cozy dinner, a make-ahead lunch, or a meal prep option, this soup is a great choice.
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This easy soup is naturally gluten-free and can be made vegetarian by using vegetable broth. You can switch up the broth, use different types of rice, or toss in extra vegetables for even more flavor. The combination of rice and beans makes this soup filling and protein-rich.
It’s a hearty soup and is perfect on chilly nights. It also freezes like a dream, so get out your SouperCubes and freeze some for later!
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
Scroll down for the full recipe card with exact measurements and printable instructions.
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Starting with hot oil helps the vegetables soften evenly and release their flavor.
Add the onion, carrots, and celery, and cook for about 6 minutes, stirring occasionally, until the onion becomes translucent and the vegetables begin to soften. Stir in the minced garlic and cook for about 1 minute, just until fragrant. Keep the garlic moving so it doesn’t burn.
Add the rice and stir to coat it in the oil and vegetable mixture. Let it cook for about 2 minutes to lightly toast the rice, which adds depth to the soup.
Pour in the broth, water, and oregano, then partially cover the pot and bring the soup to a gentle simmer. Cook for about 15 minutes, stirring occasionally.
Add the drained cannellini beans and continue cooking for about 5 minutes, or until the rice is tender.
Stir in the chopped spinach and cook just until wilted. Taste and adjust the seasoning as needed. Ladle the soup into bowls, serve hot, and enjoy.
Chef Jenn’s Tips
- If using brown rice, extend the cooking time by 5-7 minutes or until the rice is soft.
- For deeper flavor, opt for homemade broth instead of store-bought.
- If you prefer a thicker consistency, mash some of the beans before adding them.
- A squeeze of lemon juice or a sprinkle of Parmesan cheese enhances the flavor before serving.
Make It A Meal
This soup is filling on its own, but pairing it with warm, crusty bread, a fresh salad, or a sandwich makes for a well-balanced meal. You can also top it with Parmesan or a squeeze of lemon for extra taste.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over medium heat or in the microwave. To freeze, let the soup cool completely, transfer it to a freezer-safe container, and freeze for up to 3 months. Thaw in the fridge overnight 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 soup pot or Dutch oven over medium-high heat.
- Add onion, carrots, and celery. Cook for about 6 minutes until the onion becomes translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the rice, stirring to coat it in the oil and vegetable mixture. Let it cook for 2 minutes.
- Pour in the broth, water, and oregano. Partially cover the pot and bring the soup to a simmer. Cook for 15 minutes.
- Stir in the drained cannellini beans and cook for another 5 minutes or until the rice is tender.
- Add the chopped spinach and stir until wilted. Adjust seasoning as needed.
- Serve hot and enjoy!
Notes
Chef Jenn’s Tips
- If using brown rice, extend the cooking time by 5-7 minutes or until the rice is soft.
- For deeper flavor, opt for homemade broth instead of store-bought.
- If you prefer a thicker consistency, mash some of the beans before adding them.
- A squeeze of lemon juice or a sprinkle of Parmesan cheese enhances the flavor 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.
