Hearty Italian White Bean Basil Soup
Vegan Oil-free Hearty Italian White Bean Basil Soup is full of Italian herbs and fresh basil and is super hearty thanks to protein-rich white beans and hearty rice. This will have your house smelling absolutely amazing too!
Servings: 4 -5 bowls
Ingredients
- 1 packed cup (160g) finely diced yellow onion
- 4 large garlic cloves (1 large tbsp minced)
- 4 1/2 cups low sodium vegetable broth
- 1/2 cup (104g) white jasmine rice
- 1 1/4 cups (300g) tomato sauce
- 1 tablespoon + 1 teaspoon Italian seasoning
- 1 to 1 1/2 teaspoons fine sea salt and 1/4 teaspoon black pepper
- Optional: I love a little heat to everything so I added a heaping tsp chili powder, or pinch chili flakes would work too)
- two 15 oz low-sodium canned white beans, drained & rinsed
- 1/2 packed cup finely chopped fresh basil (don't leave this out, it really brings it all together!)
Note
- I used an Italian spice blend that you can find at any grocery store. Mine is a combo of basil, oregano, thyme, rosemary, savory, fennel, sage and marjoram. Some versions have red pepper or salt, so I would avoid those as it could make the soup really spicy.
Instructions
- Add the onion to a large pot over medium heat with ONLY 1/2 cup of the broth and sauté for 5-8 minutes until tender, stirring frequently. Add the garlic and cook another minute. Add the remaining 4 cups broth, rice, tomato sauce, Italian seasoning, salt, pepper and chili powder or chili flakes. Stir well and bring to a high boil. Once boiling, turn down to medium-low and cover and cook for 10 minutes until the rice is tender.
- Once the rice is tender, add the drained beans and cook another 5 minutes. Taste and add any additional salt/pepper if needed. Add the fresh basil and let the soup sit for 5-10 minutes before serving. It will thicken up a lot as it sits because of the rice.
Notes
- Vegan, gluten-free, oil-free, nut-free
- Nutrition per serving: 271.4 calories, 14.12 g protein, .6 g fat, 51.54 carbs, 6.2 g sugars