Add Preferred SourceThis Rice and White Bean Soup is a simple, hearty dish that’s packed with flavor and easy to make. With rice, white beans, and fresh vegetables, it’s both nourishing and filling. Whether you need a cozy meal for a chilly night or something for meal prep, this soup is a great choice.
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It’s also versatile—swap the broth to match your preference, use your favorite type of rice, or toss in extra veggies for more flavor. It’s naturally gluten-free and can be made vegetarian by choosing vegetable broth. The combination of rice and beans makes it a satisfying, protein-rich option that will keep you full.
History
Rice and White Bean Soup has its origins in simple, rustic cooking, dating back to the 19th century. The combination of rice and beans became widely popular in the United States during the Great Depression in the 1930s, as they were affordable and nutritious ingredients. By the 1940s and 1950s, the soup became a common comfort food, offering a hearty and budget-friendly meal for families during tough economic times.
Ingredients
- Olive oil – Neutral oils like canola or vegetable are safe swaps.
- Onion – I cook with yellow onions.
- Carrot – Use fresh carrots for the best texture.
- Celery – You can cook with the leaves and all.
- Garlic – Fresh garlic is non-negotiable; jarlic loses flavor.
- 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 – Use to adjust soup consistency if needed.
- Dried oregano – Lightly crush between your fingers before adding to release more flavor and aroma. Too much can make the soup taste bitter.
- Red pepper flakes – Add a pinch at first, then taste. They can quickly overpower the soup, so adjust slowly.
- 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
Start by heating olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. A copper-bottomed ladle comes in handy here for stirring without scratching your pot.
Add the diced onions, carrots, and celery and cook for about 6 minutes until the onions turn translucent and everything smells amazing.
Stir in the minced garlic and cook for another minute until fragrant. I like using a mini silicone spatula to scrape up any little bits stuck to the bottom. Those bits add a lot of flavor to the soup.
Add the rice and stir to coat it in the oil and vegetable mixture. Let it cook for about 2 minutes to give the rice a little nutty flavor.
Pour in the broth, water, and oregano. Partially cover the pot, bring to a simmer, and cook for 15 minutes. A tempered glass lid is great so you can peek without losing heat.
Stir in the drained white beans and continue cooking for another 5 minutes or until the rice is tender.
Add the chopped spinach and stir to combine. Taste and adjust the seasoning with salt and pepper if needed.
Ladle the soup into bowls and serve hot. For a little extra flair, sprinkle some Parmesan with a microplane zester and enjoy a cozy, hearty meal that feels like a warm hug.
Chef Jenn’s Tips
- If using brown rice, extend the cooking time by 5-7 minutes until tender.
- Homemade broth adds extra depth of flavor compared to store-bought.
- For a thicker consistency, mash some of the beans before adding them to the pot.
- A squeeze of lemon or a sprinkle of Parmesan cheese just before serving enhances the flavor.
Make It A Meal
This soup is hearty enough on its own but pairs well with a side for a complete meal. Serve it with crusty bread, a fresh green salad, or a light sandwich. A sprinkle of Parmesan cheese or a dash of lemon juice also adds a nice touch.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. When ready to eat, reheat it on the stovetop over medium heat or in the microwave until warmed through. For longer storage, let the soup cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. When needed, thaw it overnight in the refrigerator before reheating.
Rice & 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 Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the onions, carrots, and celery, cooking 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 about 2 minutes.
- Pour in the broth, water, and oregano. Partially cover the pot, bring to a simmer, and cook for 15 minutes.
- Stir in the drained beans and continue cooking for another 5 minutes, or until the rice is tender.
- Add the chopped spinach, stirring to combine. Adjust seasoning if needed.
Notes
Chef Jenn’s Tips
- If using brown rice, extend the cooking time by 5-7 minutes until tender.
- Homemade broth adds extra depth of flavor compared to store-bought.
- For a thicker consistency, mash some of the beans before adding them to the pot.
- A squeeze of lemon or a sprinkle of Parmesan cheese just before serving enhances the flavor.
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.