Three Bean Rice Soup

A nourishing soup with tender rice, creamy beans, and a savory tomato broth, made with everyday ingredients.

By @nico.recipes

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 onion
• 2 carrots
• 2 ribs celery
• 3 cloves garlic
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon ground cumin
• 1 can kidney beans
• 1 can pinto beans
• 1 can cannellini beans
• 1 can diced tomatoes
• 6 cups vegetable broth
• 0.75 cup long-grain white rice
• 1 teaspoon salt
• 0 black pepper
• 3 handfuls baby spinach
• 2 tablespoons lemon juice
• 0 Parmesan cheese

Instructions

1. Heat the extra virgin olive oil in a large pot over medium heat.
2. Add the finely chopped onion, thinly sliced carrots, and diced celery to the pot. Sauté until the vegetables are tender, about 5 minutes.
3. Add the grated garlic to the pot and cook for another minute until fragrant.
4. Stir in the tomato paste, smoked paprika, dried oregano, and ground cumin. Cook for 2 minutes, stirring frequently.
5. Add the drained and rinsed kidney beans, pinto beans, and cannellini beans to the pot.
6. Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil.
7. Add the rinsed long-grain white rice to the pot. Reduce the heat to a simmer and cook until the rice is tender, about 15 minutes.
8. Season the soup with salt and black pepper to taste.
9. Stir in the baby spinach and cook until wilted, about 2 minutes.
10. Stir in the lemon juice and serve the soup hot. Optionally, top with Parmesan cheese.