White Bean, Rice, and Dill Soup
Published: January 24, 2023
Image info
Ingredients
Soup
0.25 cup Extra-virgin olive oil
6 count Garlic cloves , roughly chopped
2 count Carrots , finely chopped
2 count Celery stalks , finely chopped
1 count Yellow onion , finely chopped
1 to taste Kosher salt
1 to taste Black pepper
0.5 tsp Ground turmeric
1 to taste Red pepper flakes , optional
0.33 cup White jasmine rice , rinsed
30 oz Navy beans or cannellini beans , drained and rinsed
1 tbsp Dill (dried or fresh)
6 cups Water
Optional Garnish
1 count Lemon , optional, for serving
Directions
- Heat olive oil in a large pot over medium heat.
- Add garlic, carrots, celery, and onion along with a generous pinch of salt. Cook, stirring occasionally, until vegetables are softened, about 10 minutes.
- Stir in turmeric and red pepper flakes (if using) and cook until fragrant, about 1 minute.
- Add the rinsed rice and cook for another minute, stirring to coat the grains in oil.
- Add the beans and dill, season well with salt and black pepper, and cook for 1 minute.
- Pour in the water and stir. Partially cover the pot, increase heat to high, and bring to a boil.
- Once boiling, cover completely, reduce heat to low, and simmer, stirring occasionally, for about 30 minutes, until the rice is very soft and the soup has thickened slightly.
- Taste and adjust seasoning as needed while simmering.
- Serve warm with lemon wedges on the side, if desired.