White Bean, Pesto and Lemon Soup

Ingredients

1 tbsp olive oil

0.25 shallot, finely chopped

2 cloves garlic, minced (or more if you like!)

1 tsp dried oregano

1 tsp salt

a dash of pepper

0.25 tsp red pepper flakes

1 tbsp nutritional yeast

0.50 cup dry rice, rinsed

1.50 cups broth (chicken or vegetable)

0.75 cup water

1 can coconut milk

1 can great northn beans, drained and rinsed (white kidney beans will work, too!)

2 cups shredded kale, chopped

2 cups broccoli

0.33 cup fresh basil

0.25 cup pesto

juice of 1/2 lemon

0.50 tbsp lemon zest

Directions

Heat the oil in a pot over medium heat. Add shallot and let cook for 1-2 minutes.

Add garlic and spices, stir to combine, and cook for another minute. Add nutritional yeast and stir.

Next, add rice and let toast for 1-2 minutes. Pour in broth, water, and coconut milk, cover, and bring to a boil. Reduce to medium low and let cook until rice is almost done, approximately 9-12 minutes.

Add beans, kale, and broccoli to the pot, stir and cover. Add additional water or broth if needed. Cook for another 3-5 minutes until beans are softened and broccoli is cooked.

Stir in pesto, lemon juice, lemon zest, and basil. Salt to taste and simmer on low until serving.

Print Options:

White Bean, Pesto and Lemon Soup