White Bean and Rice Soup

This white bean and rice soup is beautifully seasoned and full of vegetables to make a nutritious and delicious dinner.

Soups are a great way to serve a meal packed with vegetables that work together in a delicious way. I made this soup once with a bunch of extra vegetables I had in the fridge. It turned out so amazing that now it is a soup I made often.

This recipe includes a few vegetables that you find in most soups such as carrots, onions, and celery. It also includes cabbage and kale that add texture and flavor to the soup helping it be super tasty. Cabbage isn’t my favorite vegetable but when cooked into a soup it softens and melts in your mouth to make a delicious addition. Make sure to cook these leafy greens long enough so that they melt into the rest of the soup.

The seasonings in this soup are the star of the show. I chose to add dried oregano and basil because they pair well with the other ingredients. Adding plenty of salt also helps enhance the flavors of the vegetables and seasonings making this a very delicious and flavorful soup.

Ingredients

• 4 cups chicken broth
• 1 1/2 cups dry white beans
• 1 1/2 cups brown rice
• 8 cups water (or substitute additional broth for more flavor)
• 1-2 chicken breasts or chopped roasted chicken
• 1/2 head of green cabbage
• 3-4 carrots
• 2-3 stalks of celery
• 1 onion
• 2 tsp oregano
• 2 tsp basil
• 1 tbsp salt
• 1 tsp black pepper
• 4-6 cups kale

How to Make White Bean and Rice Soup

First add broth and dry beans to an instant pot. Pressure cook on high for 30 minutes.

Add rice and 4 cups water, pressure cook on high for an additional 25 minutes.

Chop vegetables in to small pieces. I like to coin my carrots, dice my onions, and chop my cabbage into 1 inch squares.

Add all the vegetables (except the kale), the uncooked chicken breast (unless you are using precooked chicken), and the seasonings, then pressure cook on high for 10 minutes.

If you cooked your chicken with the vegetables, take out the chicken and dice, then add back into the pot with 4 cups water or broth and the kale.

Add any additional seasonings to taste. Boil until the kale is completely wilted and cooked through.

White Bean and Rice Soup

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Main Course

Cuisine American

Servings 10

Ingredients

  

• 4 cups chicken broth
• 1 1/2 cups dry white beans
• 1 1/2 cups brown rice
• 8 cups water or substitute additional broth for more flavor
• 1-2 chicken breasts or 2 cups chopped roasted chicken
• 1/2 head green cabbage
• 3-4 carrots
• 2-3 stalks celery
• 1 onion
• 2 tsp oregano
• 2 tsp basil
• 2 tsp salt
• 1 tsp black pepper
• 4-6 cups kale stemmed

Instructions

 

• First add broth and dry beans to an instant pot. Pressure cook on high for 30 minutes.
• Add rice and 4 cups water, pressure cook on high for an additional 25 minutes.
• Chop vegetables in to small pieces. I like to coin my carrots, dice my onions, and chop my cabbage into 1 inch squares.
• Add all the vegetables (except the kale), the uncooked chicken breast (unless you are using precooked chicken), and the seasonings, then pressure cook on high for 10 minutes.
• If you cooked your chicken with the vegetables, take out the chicken and dice, then add back into the pot with 4 cups water or broth and the kale.
• Add any additional seasonings to taste. Boil until the kale is completely wilted and cooked through.

Keyword beans, cabbage, kale, soup, Veggie focused