Pesto Rice & Bean Soup
This hearty and flavorful Pesto Rice & Bean Soup combines the creaminess of beans with the fresh, vibrant notes of pesto, creating a delicious and satisfying meal. It’s perfect for lunch or dinner and is both filling and nutritious.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon or spatula
- 1 Measuring cups and spoons
- 1 Ladle
- 1 Blender optional, for a smoother texture
Ingredients
- 1 cup uncooked white or brown rice
- 4 cups vegetable broth
- 1 can (15 oz) black beans Rinsed and drained.
- 1 can (15 oz) cannellini beans Rinsed and drained.
- 1 cup pesto Store-bought or homemade.
- 1 medium onion Diced.
- 2 cloves garlic Minced.
- 1 teaspoon olive oil
- 1 teaspoon salt Or to taste.
- 1/2 teaspoon black pepper Or to taste.
- 1/2 teaspoon red pepper flakes Optional, for heat.
- fresh basil leaves For garnish.
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes, until translucent. Add the minced garlic and cook for another minute until fragrant.
- Stir in the rice and toast it for a couple of minutes, stirring frequently.
- Pour in the vegetable broth and bring to a boil. Reduce the heat to low and cover the pot. Let it simmer for about 15 minutes, or until the rice is cooked.
- Once the rice is cooked, add both black beans and cannellini beans to the pot. Stir well to combine.
- Add the pesto, salt, pepper, and red pepper flakes (if using) to the soup. Stir until everything is well mixed and heated through, about 5 minutes.
- Taste and adjust seasoning if needed. If you prefer a smoother soup, use an immersion blender to blend partially, leaving some chunks for texture.
- Serve hot, garnished with fresh basil leaves.
Notes
You can customize the soup by adding chopped vegetables like spinach, kale, or bell peppers for added nutrition.
The recipe can be doubled easily to serve a larger group or for meal prepping.
Store leftovers in an airtight container in the refrigerator for up to 3 days.