Creamy Lemon White Bean & Rice Soup

A thick and creamy vegetarian spin on Greek Avgolemono soup, enriched with white beans and rice, and brightened by lemon and fresh herbs.

By @kalememaybe

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 2 tbsp olive oil
• 0.5 large yellow onion or 1 small, chopped
• 1 unit celery stalk chopped
• 1 medium carrot chopped
• 0 tsp salt to taste
• 0 tsp black pepper to taste
• 6 units garlic cloves finely chopped
• 8 cups vegetable broth
• 1 cup white rice
• 3 lemons lemon juice freshly squeezed
• 3 units eggs
• 31 oz white beans rinsed and drained
• 0.33 cup parsley roughly chopped
• 2 tbsp dill chopped
• 0 sour cream for topping
• 0 green onions chopped, for topping

Instructions

1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, celery, and carrot, and season with salt and pepper.
2. Cook for 7-8 minutes until the vegetables are softened. Add chopped garlic and cook for 1-2 more minutes until fragrant.
3. Add 8 cups of vegetable broth and bring to a boil. Add 1 cup of white rice, reduce the heat to medium-low, cover, and let simmer for 20 minutes, stirring occasionally.
4. In a medium bowl, whisk together the juice of 3 lemons and 3 eggs. Gradually add a ladle full of hot broth from the pot while whisking to temper the eggs.
5. After the rice is cooked, add the rinsed and drained white beans, lemon-egg mixture, chopped parsley, and dill. Stir well and let simmer for a few minutes.
6. Serve the soup warm, optionally topped with sour cream and chopped green onions.