Vegan Vegetable White Bean and Rice Soup
Creamy, cozy, and super flavorful! This vegan white bean and rice soup is the perfect cold weather meal. It's as simple and easy to make as it is delicious. Everyone in your home will love it (even the meat eaters)
Equipment
- Medium Saucepan
- Cutting Board
- knife
- spoon
Ingredients
Vegan Vegetable White Bean and Rice Soup
- 1 tablespoon olive oil
- ½ yellow onion, diced
- 1 tablespoon minced garlic
- ½ cup chopped carrots chop into ½ inch pieces
- ⅔ cup chopped broccoli florets chop into ½ inch pieces
- ⅔ cup chopped cauliflower florets chop into ½ inch pieces
- 1 can white beans
- 1 cup water or low sodium vegetable broth
- 1 cup Whole NotMilk
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 2 cups cooked day-old white rice or wild rice
Instructions
Vegan Vegetable White Bean and Rice Soup
- Bring a medium saucepan with olive oil to medium heat. Once the oil is warm, add the onion and garlic and cook, stirring, for 3-5 minutes (until translucent).
- Add the chopped carrots, broccoli, and cauliflower. Continue to stir and cook for 5-7 minutes. The veggies will become tender. Add the beans, basil, parsley, and oregano. Mix. Then, add the water or low sodium vegetable broth and the NotMilk. Stir gently and then bring the saucepan to a boil. Once pot it at a boil, reduce the heat to low, cover with a lid, and continue to cook for 20 minutes.
- Remove the pot from the heat, stir in the rice and serve warm.
Nutrition
Serving: 1cupCalories: 314kcalCarbohydrates: 52gProtein: 13gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 7mgSodium: 58mgPotassium: 774mgFiber: 7gSugar: 5gVitamin A: 2869IUVitamin C: 24mgCalcium: 189mgIron: 5mg
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