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3 days ago
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Lemony Rice and White Bean Soup

Lemony Rice and White Bean Soup

Recipe Details

Author Bri Beaudoin
Prep Time 5 minutes
Cook Time 25 minutes

Summary

A cozy, lemon-brightened soup where creamy butter beans and tender jasmine rice luxuriate in a well-seasoned vegetable broth, lifted with fresh thyme and sweet roasted peppers. Comforting yet vibrant, it finishes with a citrusy flourish of thin lemon slices.

Instructions

  1. 1

    Thinly slice 1 lemon (peel on) and remove any seeds; set aside.

  2. 2

    Heat olive oil in a large pot over medium-high heat. Add the chopped onion and cook until golden around the edges, about 5 minutes.

  3. 3

    Add carrots, celery, garlic, thyme, and salt; cook, stirring frequently, for about 2 minutes to soften slightly.

  4. 4

    Add roasted red peppers, vegetable broth, and half of the lemon slices. Partially cover and bring to a boil.

  5. 5

    Stir in jasmine rice and butter beans. Reduce heat to medium-low, partially cover, and simmer until the rice is tender, about 15 minutes.

  6. 6

    Remove from heat and stir in baby spinach. If desired, thin with a splash of broth or water. Season with additional salt and black pepper to taste.

  7. 7

    Ladle into bowls and garnish with the remaining lemon slices; serve.

Ingredients

  • 1 lemon (thinly sliced, seeds removed)
  • 2 tablespoons extra-virgin olive oil
  • 1 (about 2 cups) yellow onion (chopped)
  • 3 carrots (diced)
  • 3 ribs celery (diced)
  • 4 cloves garlic (minced)
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon fine sea salt
  • 2/3 cup roasted red peppers (diced, from a jar)
  • 8 cups vegetable broth
  • 1 cup Jasmine rice (dried/uncooked)
  • 2 cans (14 fl oz / 398 ml each) butter beans (drained and rinsed)
  • 4 cups baby spinach
  • to taste black pepper
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