Lemony Herbed White Bean and Rice Soup

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Lemony Herbed White Bean and Rice Soup

  • Author: Louisa Clements, Living Lou
  • Prep Time: 15
  • Cook Time: 26
  • Total Time: 41 minutes
  • Yield: 4 servings 1x
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Description

Inspired by Greek flavours, this comforting white bean soup combines the freshness of dill, thyme, and lemon with hearty white kidney beans and kale. With bright citrus notes and earthy herbs, this soup is a cozy yet light dish that’s perfect for a quick weeknight dinner or a relaxing weekend lunch.

Ingredients

Scale
  • 1/4 cup olive oil
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 8 cloves garlic, minced
  • 1 1/2 tsp salt
  • 1 1/2 tsp thyme
  • 1/2 tsp red pepper flakes
  • 1/4 tsp turmeric
  • 1 can white kidney beans, drained and rinsed
  • 1/2 lb of potatoes, peeled and diced
  • 4 cups chicken broth
  • 4 cups water
  • Juice of 1 lemon, divided
  • 2 cups packed kale, chopped
  • 1/4 cup fresh dill, chopped
  • 1/2 cup rice, cooked

Instructions

  1. Cook rice according to package directions. 
  2. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, garlic and salt. Sauté until softened, about 5 minutes. 
  3. Stir in the thyme, red pepper flakes and turmeric and cook for 1 minute.
  4. Pour in the chicken broth and juice of half the lemon. Add white beans and pltatoes. Bring to a boil. 
  5. Reduce the heat to a simmer, and simmer the soup for 15 minutes.
  6. Stir in the kale and and dill and continue cooking for another 5 minutes. 
  7. Taste and adjust seasoning. Add remaining lemon juice if needed. 
  8. For serving, divide the cooked rice evenly amongst serving bowls. Pour the soup overtop of the rice. 

Notes

Tip: Store the rice separately from the soup mixture to avoid the rice becoming soggy. 

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