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 the chopped onion, celery, and carrots to the pot.
  3. 3Season the vegetables with salt and pepper.
  4. 4Cook for 7-8 minutes until veggies have softened, stirring occasionally.
  5. 5Add the finely chopped garlic and cook for a minute or two until fragrant.
  6. 6Add the vegetable broth and bring to a boil.
  7. 7Add the white rice, lower the heat to medium-low, cover, and cook for 20 minutes, stirring occasionally.
  8. 8While rice is cooking, whisk together eggs and lemon juice in a medium bowl.
  9. 9Add a ladle full of broth to the egg and lemon mixture and whisk together while you pour to temper the eggs.
  10. 10Once the rice is done cooking, add in the white beans, the lemon egg mixture, parsley, and dill.
  11. 11Mix everything together and let simmer for a few more minutes, stirring occasionally.
  12. 12Serve warm, topped with sour cream, green onions, and some olive oil.

Ingredients

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

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