Creamy Lemon White Bean & Rice Soup

Serves 4
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Directions

  1. 1Add olive oil to a large pot or Dutch oven on medium heat.
  2. 2Add olive oil to a large pot or Dutch oven on medium heat.
  3. 3Add olive oil to a large pot or Dutch oven on medium heat.
  4. 4Add the chopped onion, celery, and carrots to the pot.
  5. 5Add the chopped onion, celery, and carrots to the pot.
  6. 6Add the chopped onion, celery, and carrots to the pot.
  7. 7Season the vegetables with salt and pepper.
  8. 8Season the vegetables with salt and pepper.
  9. 9Season the vegetables with salt and pepper.
  10. 10Cook for 7-8 minutes until veggies have softened, stirring occasionally.
  11. 11Cook for 7-8 minutes until veggies have softened, stirring occasionally.
  12. 12Cook for 7-8 minutes until veggies have softened, stirring occasionally.
  13. 13Add the finely chopped garlic and cook for a minute or two until fragrant.
  14. 14Add the finely chopped garlic and cook for a minute or two until fragrant.
  15. 15Add the finely chopped garlic and cook for a minute or two until fragrant.
  16. 16Add the vegetable broth and bring to a boil.
  17. 17Add the vegetable broth and bring to a boil.
  18. 18Add the vegetable broth and bring to a boil.
  19. 19Add the white rice, lower the heat to medium-low, cover, and cook for 20 minutes, stirring occasionally.
  20. 20Add the white rice, lower the heat to medium-low, cover, and cook for 20 minutes, stirring occasionally.
  21. 21Add the white rice, lower the heat to medium-low, cover, and cook for 20 minutes, stirring occasionally.
  22. 22While rice is cooking, whisk together eggs and lemon juice in a medium bowl.
  23. 23While rice is cooking, whisk together eggs and lemon juice in a medium bowl.
  24. 24While rice is cooking, whisk together eggs and lemon juice in a medium bowl.
  25. 25Add a ladle full of broth to the egg and lemon mixture and whisk together while you pour to temper the eggs.
  26. 26Add a ladle full of broth to the egg and lemon mixture and whisk together while you pour to temper the eggs.
  27. 27Add a ladle full of broth to the egg and lemon mixture and whisk together while you pour to temper the eggs.
  28. 28Once the rice is done cooking, add in the white beans, the lemon egg mixture, parsley, and dill.
  29. 29Once the rice is done cooking, add in the white beans, the lemon egg mixture, parsley, and dill.
  30. 30Once the rice is done cooking, add in the white beans, the lemon egg mixture, parsley, and dill.
  31. 31Mix everything together and let simmer for a few more minutes, stirring occasionally.
  32. 32Mix everything together and let simmer for a few more minutes, stirring occasionally.
  33. 33Mix everything together and let simmer for a few more minutes, stirring occasionally.
  34. 34Serve warm, topped with sour cream, green onions, and some olive oil.
  35. 35Serve warm, topped with sour cream, green onions, and some olive oil.
  36. 36Serve warm, topped with sour cream, green onions, and some olive oil.

Ingredients

  • 2 tbsp Olive oil
  • 2 tbsp Olive oil
  • 2 tbsp Olive oil
  • 0.5 large Yellow onion, chopped
  • 0.5 large Yellow onion, chopped
  • 0.5 large Yellow onion, chopped
  • 1 Celery stalk, chopped
  • 1 Celery stalk, chopped
  • 1 Celery stalk, chopped
  • 1 medium Carrot, chopped
  • 1 medium Carrot, chopped
  • 1 medium Carrot, chopped
  • 6 cloves Garlic, finely chopped
  • 6 cloves Garlic, finely chopped
  • 6 cloves Garlic, finely chopped
  • 8 cups Vegetable broth
  • 8 cups Vegetable broth
  • 8 cups Vegetable broth
  • 1 cup White rice
  • 1 cup White rice
  • 1 cup White rice
  • 3 Juice of Lemons
  • 3 Juice of Lemons
  • 3 Juice of Lemons
  • 3 Eggs
  • 3 Eggs
  • 3 Eggs
  • 2 cans (15.5 oz) White beans, rinsed and drained
  • 2 cans (15.5 oz) White beans, rinsed and drained
  • 2 cans (15.5 oz) White beans, rinsed and drained
  • 0.33 cup Parsley, roughly chopped
  • 0.33 cup Parsley, roughly chopped
  • 0.33 cup Parsley, roughly chopped
  • 2 tbsp Dill, chopped
  • 2 tbsp Dill, chopped
  • 2 tbsp Dill, chopped
  • Sour cream
  • Sour cream
  • Sour cream
  • Green onions
  • Green onions
  • Green onions

Equipment

Large potDutch ovenCutting boardKnifeBowlWhiskLadle

Tips

  • The key to the soup's creaminess is whisked eggs with lemon and broth, not actual cream.
  • This dish is vegetarian, using white beans instead of chicken.