White Bean and Rice Soup

white-bean-and-rice-soupIt’s winter where I live and that means cold weather and snow! Cold weather means warm food, and warm food equals soup, so here is my second soup of the winter season. (Pumpkin Maple Soup was my first!) 🙂

It’s easy to throw this soup together because I often have cooked rice, cooked beans and homemade vegetable stock on hand.

(Note: I may earn a small fee if you purchase something using a link on my blog.)

I used the Instant Pot to make all these things, but the soup is made on the stove.

I hope you enjoy it as much as I do!

Oh, and if you want to try Marcella beans, you can find them at Rancho Gordo. Any cannellini type bean will do for this recipe…..use canned and rinsed beans if you don’t have cooked beans on hand.

 

Print

White Bean and Rice Soup

This soup is easy to make when you have cooked beans, rice and vegetable stock on hand. It is awesome on a cold winter day!
Course Legumes, Soup
Appliances Instant Pot
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 cups

Ingredients

  • 4 cups vegetable broth
  • 1 garlic clove peeled and minced
  • 2 carrots peeled and diced
  • 2 slices onion diced
  • 2 ribs celery diced
  • couple sprigs fresh thyme
  • 1 cup cooked rice
  • 1 cup cooked white beans I used Marcella beans
  • several sprigs fresh parsley chopped (optional)
  • salt and pepper to taste

Instructions

  1. Put the vegetable broth in a medium sized pot. Add all the ingredients except the parsley, salt and pepper.
  2. Cook for about 10 minutes or until the vegetables are the tenderness you desire.
  3. Remove the thyme sprigs. Add the parsley if desired and season with salt (if desired), pepper, and a heaping spoonful of love.
  4. Garnish with parsley if desired. Enjoy!

Leave a Reply