Equipment
Ingredients
Aromatics & Base
- 30 ml extra virgin olive oil, room temperature
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
Broth & Grains
- 1500 ml vegetable broth
- 400 g diced tomatoes, canned
- 150 g long-grain white rice, rinsed
- 1 g dried oregano
- ½ g dried thyme
- 5 g salt
- 2 g black pepper
Vegetables & Finish
- 1 zucchini, diced into 1cm cubes
- 400 g cannellini beans, canned
- 100 g fresh spinach, rough chopped
- 15 ml fresh lemon juice
- 10 g fresh parsley, chopped
Nutrition (per serving)
Method
Prepare vegetables: dice the onion, carrots, celery, and zucchini into uniform pieces (approx. 1cm). Mince the garlic. Rinse the rice under cold water until water runs clear.
Heat olive oil in a large pot over medium heat (approx. 175°C/350°F). Add onion, carrots, and celery. Sauté for 6-8 minutes until onions are translucent and vegetables soften.
Stir in minced garlic, dried oregano, thyme, salt, and pepper. Cook for 1 minute until fragrant, being careful not to burn the garlic.
Pour in the vegetable broth and canned tomatoes with their juices. Increase heat to bring the mixture to a rolling boil.
Stir in the rinsed rice. Reduce heat to low, cover, and simmer gently for 10 minutes.
Add the diced zucchini and drained cannellini beans. Continue to simmer, covered, for another 5-8 minutes, or until the rice is tender and zucchini is cooked through but not mushy.
Remove from heat. Stir in the fresh spinach and lemon juice. The residual heat will wilt the spinach in about 1-2 minutes. Taste and adjust salt if needed.
Ladle into bowls and garnish with fresh chopped parsley before serving.
Chef's Notes
- Rinsing the rice is crucial in this recipe to remove surface starch; otherwise, the broth will become gluey rather than silky.
- For a richer flavor profile (if not strictly vegan), add a Parmesan cheese rind during the simmering step and remove before serving.
- The acid from the lemon juice is essential—it cuts through the starchiness of the beans and rice to brighten the entire dish.
- Cut all vegetables to roughly the same size as the beans to ensure every spoonful has a balanced mix of textures.
- If you plan to freeze this soup, undercook the rice slightly (by 3-4 minutes) so it doesn't disintegrate upon reheating.
Storage
Refrigerator: 4 days — Soup will thicken significantly as rice absorbs liquid. Add water or broth when reheating.
Freezer: 3 months — Rice texture may become softer upon thawing.
Reheating: Gently warm on stovetop over medium-low heat; add splash of liquid to loosen.
