Vegan Lemony Rice and White Bean Soup/Stew

A dinner of rice and beans might conjure up images of a big pot of red beans and dirty rice, possibly with a few bits of fatty meat thrown in.

This is my updated Vegan version which uses white beans, Bomba rice (often used in Paella) and is lightened up with lemon and spinach and kale greens for added health benefits. I like Bomba rice because of it’s nonstick properties, but any rice will work for this – Nishiki and Aborio are favorites also.

I call this a “soup/stew” because the first day it eats as a soup, and when left in the fridge overnight, the rice (especially if you use Bomba) absorbs the liquid and it turns into a creamy risotto – you will love it.  Of course you can add more broth when reheating to maintain the soup consistency if desired.

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Vegan Lemony Rice and White Bean Soup/Stew

Ingredients

3 Tbsps. Vegan butter or oil

1 medium onion, finely chopped

3 garlic cloves, finely chopped

2 carrots, diced

3 celery stalks, diced

1/2 tsp fresh thyme, finely chopped

1/2 tsp fresh rosemary, finely chopped

dash of red chili flakes (optional)

Two 14 oz. cans Cannellini beans – only drain and rinse ONE can

1 cup Bomba rice

1 tsp salt

freshly ground pepper

6 cups veggie stock

2-3 bay leaves

The juice of one lemon

2 cups fresh baby spinach

1 cup chopped kale

Instructions

Puree the contents of one can of beans in a blender, liquid included, until smooth. Set aside.

Heat oil or butter in a large stock or soup pot over medium heat. Sauté the onion for 3-4 minutes.

Add garlic, carrots, and celery and continue to sauté for about 7-10 minutes.

Stir in thyme, rosemary and optional red chili flakes and cook for a few more minutes.

Next, stir in the pureed cannellini beans and the other can of drained cannellini beans.  Add the rice, salt, veggie stock and bay leaves and bring to a boil.  Reduce heat to low and simmer for 30 minutes.

Stir in the lemon juice, spinach and kale and cook until the spinach and kale are soft and wilted.

Serve with crusty bread.

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Vegan Lemony Rice and White Bean Soup/Stew

Author: Gay Van Beek for Canterbury Cottage Designs

Ingredients

• 3 Tbsps. Vegan butter or oil
• 1 medium onion finely chopped
• 3 garlic cloves finely chopped
• 3 celery stalks diced
• 2 carrots diced
• 1/2 tsp fresh thyme finely chopped
• 1/2 tsp fresh rosemary finely chopped
• dash of red chili flakes optional
• Two 14 oz. cans Cannellini beans – only drain and rinse ONE can
• 1 cup Bomba rice
• 1 tsp salt
• freshly ground pepper
• 6 cups veggie stock
• 2-3 bay leaves
• The juice of one lemon
• 2 cups fresh baby spinach
• 1 cup chopped kale

Instructions

1. Puree the contents of one can of beans in a blender, liquid included, until smooth. Set aside.
2. Heat oil or butter in a large stock or soup pot over medium heat. Sauté the onion for 3-4 minutes.
3. Add garlic, carrots, and celery and continue to sauté for about 7-10 minutes.
4. Stir in thyme, rosemary and optional red chili flakes and cook for a few more minutes.
5. Next, stir in the pureed cannellini beans and the other can of drained cannellini beans. Add the rice, salt, veggie stock and bay leaves and bring to a boil. Reduce heat to low and simmer for 30 minutes.
6. Stir in the lemon juice, spinach and kale and cook until the spinach and kale are soft and wilted.
7. Serve with crusty bread.