Creamy Lemon White Bean & Rice Soup
Serves 4
Directions
- 1Add olive oil to a large pot or Dutch oven on medium heat.
- 2Add the chopped onion, celery, and carrots to the pot.
- 3Season the vegetables with salt and pepper.
- 4Cook for 7-8 minutes until veggies have softened, stirring occasionally.
- 5Add the finely chopped garlic and cook for a minute or two until fragrant.
- 6Add the vegetable broth and bring to a boil.
- 7Add the white rice, lower the heat to medium-low, cover, and cook for 20 minutes, stirring occasionally.
- 8While rice is cooking, whisk together eggs and lemon juice in a medium bowl.
- 9Add a ladle full of broth to the egg and lemon mixture and whisk together while you pour to temper the eggs.
- 10Once the rice is done cooking, add in the white beans, the lemon egg mixture, parsley, and dill.
- 11Mix everything together and let simmer for a few more minutes, stirring occasionally.
- 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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