Creamy Lemon White Bean & Rice Soup

A vegetarian spin on Greek Avgolemono soup made with white beans. The creaminess is achieved by whisking eggs together with lemon and broth, adding thickness and brightness to the soup.

By @kalememaybe

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 tbsp olive oil
• 0.5 large yellow onion
• 1 stalk celery stalk
• 1 medium carrot
• 0 salt and pepper
• 6 cloves garlic
• 8 cups vegetable broth
• 1 cup white rice
• 3 eggs eggs
• 3 lemons lemon juice
• 2 15.5 oz cans white beans
• 0.33 cup parsley
• 2 tbsp dill
• 0 sour cream
• 0 green onions

Instructions

1. Add the olive oil to a large pot or Dutch oven on medium heat.
2. Add the onion, celery, and carrots, and season with salt and pepper. Cook for 7-8 minutes until veggies have softened, stirring occasionally.
3. Add the garlic, and cook for a minute or two until fragrant.
4. Add the vegetable broth, and bring to a boil.
5. Add the rice, lower the heat to medium-low, cover, and cook for 20 minutes, stirring occasionally.
6. While rice is cooking, whisk together eggs and lemon juice in a medium bowl. Add a ladle full of broth and whisk together while you pour to temper the eggs.
7. When the rice is done cooking, add in the white beans, your lemon egg mixture, parsley, and dill. Mix together, and let simmer for a few more minutes, stirring occasionally.
8. Serve warm, topped with sour cream and green onions, if desired.