45 minutes
A heartwarming soup that combines the creaminess of white beans, the subtle bite of rice, and the aromatic freshness of dill.
tablespoons
Garlic Clove, roughly chopped
each
Large Carrots, finely chopped
each
Celery Stalks, chopped
each
Yellow Onion, finely chopped
each
to taste
Turmeric Powder
teaspoons
pinches
White Jasmine Rice, rinsed
cups
Navy Beans Or Cannellini Beans, rinsed
0 cans
Dill, dried or fresh
teaspoons
to taste
cups
Lemon, cut into wedges
0 wedges
1. Sauté Vegetables
Set a large pot over medium heat and pour in the extra-virgin olive oil. Once the oil shimmers, add the roughly chopped garlic cloves, finely chopped large carrots, celery stalks, and yellow onion. Sprinkle with a pinch of kosher salt to draw out the moisture and sweetness from the vegetables. Sauté for about 10 minutes or until the onions are translucent.
2. Add Spices and Rice
Stir in the ground turmeric and red-pepper flakes, letting them sizzle for about a minute. Add the rinsed white jasmine rice, mixing it in for another minute to coat the grains with the spiced oil.
3. Simmer the Soup
Add the rinsed navy beans or cannellini beans and the dill. Season with salt and freshly ground black pepper. Pour in six cups of water and bring the pot to a gentle simmer. Let the soup simmer for about 30 minutes, until the rice is soft and the beans are tender.
4. Adjust Seasoning and Serve
Taste the broth and adjust the seasoning if needed. Serve the soup in bowls with lemon wedges on the side for an added zesty note.
Select high-quality beans and rinse thoroughly if canned. For dried beans, heirloom varieties can offer superior taste and texture.
Stir in fresh dill, a drizzle of olive oil, or a dollop of yogurt or crème fraîche before serving for added body and contrast.
Prepare your own vegetable or chicken stock for unmatched flavor purity and depth.
Use fresh dill during cooking and as a garnish. Consider adding other herbs like bay leaf or thyme for depth.
Taste frequently and season with salt and freshly cracked pepper, keeping in mind that beans often need more seasoning.
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