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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 10 mins
Cal/Serv:
813
If you’re looking for a soup that tastes just as good the day after, then this one-pot pesto rice and bean soup will be your new meal-prep staple. The pesto adds a flavorful boost to a classic soup combo (beans + rice) that really makes it something special. This is the soup that makes us love leftovers: it’s hearty, comforting, and so versatile based on your tastes. Plus, it can be as flexitarian as you’d like it. Keep reading down below for all of our tips on how to make it just as you like it:
How to make pesto rice & bean soup:
— The rice. When it comes to choosing your type of grain, I recommend going with a short-grain brown, especially of the “sticky” variety. These glutinous grains have a lightly sweet flavor and the rice retains its shape during a longer cook, resulting in a satisfying al dente bounce once tender. You could just as well use white rice, farro, barley, or even hominy: it’s a very flexible blueprint for a pot of hearty soup.
— The beans. Depending on personal taste, you can also use whatever type of canned beans you’d like—or, if you’re really feeling in the mood to cook up a storm, you can make your own beans beforehand.
— The pesto. You can go with store-bought pesto or make your own: we’ve got you covered with recipes for a classically green basil pesto or a rich, red sun-dried tomato pesto. To keep your soup more eye-catchingly vibrant, reserve half the pesto for stirring in at the very end.
— The broth. While we use chicken broth here to add a layer of savoriness without actually adding meat, you’re free to substitute it with vegetable broth or water.
— Craving meat? Start with browning half a pound of sliced Italian sausage in your pot until the edges are crispy before adding in your onions and carrots.
Serving ideas:
To serve, top your bowl with more cheese, toasty nuts, and fresh, fragrant herbs for an extra colorful and flavorful first bite. If you want to make this meal a touch more hearty, serve some homemade sourdough bread or French bread alongside.
If you’ve made this recipe, be sure to drop us a note down below in the comments section to let us know how you tweaked it to make it yours!
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Ingredients
- 2 Tbsp.
extra-virgin olive oil
- 1
small yellow onion, chopped
- 2
medium carrots, chopped
- 4
cloves garlic, chopped
- 1/4 cup
sundried tomatoes, finely chopped
- 1 tsp.
kosher salt
- 1/2 tsp.
freshly ground black pepper
- 1 tsp.
dried oregano
- 1/4 tsp.
red pepper flakes (optional)
- 1/2 cup
short-grain brown rice, rinsed
- 4 cups
low-sodium chicken broth or water, divided
- 2
(15.5-oz.) cans beans of your choice (such as butter beans and pink beans), rinsed and drained
- 1/2 cup
Freshly grated Parmesan, for serving
Toasted pine nuts, for serving (optional)
Fresh herbs, for serving
Directions
- Step 1In a large pot over medium heat, heat oil. Add onion, carrots, garlic, tomatoes, salt, pepper, oregano, and red pepper flakes (if using) and cook, stirring occasionally, until vegetables soften, 6 to 8 minutes. Add rice and stir until toasted, about 2 minutes.
- Step 2Add 2 cups broth and bring to a simmer, stirring occasionally. Cover, reduce heat to medium-low, and let cook until rice is al dente, 30 to 35 minutes.
- Step 3Return heat to medium and add beans and remaining broth. Stir to combine and continue cooking until slightly thickened and rice is completely tender, 12 to 15 minutes more. Remove from heat and stir in pesto.
- Step 4Garnish with Parmesan, pine nuts, and herbs before serving.
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