White Bean, Rice and Dill Soup

Name: White Bean, Rice and Dill Soup
Total time: 45 min
Yield: 6 servings
Ingredients: 1/4 cup extra-virgin olive oil; 6 garlic cloves, roughly chopped; 2 large carrots, scrubbed and finely chopped; 2 celery stalks, finely chopped; 1 large yellow onion, finely chopped; Kosher salt (such as Diamond Crystal) and black pepper; 1/2 teaspoon ground turmeric; Red-pepper flakes (optional), to taste; 1/3 cup white jasmine rice, rinsed; 2 (15-ounce) cans navy beans or cannellini beans, rinsed; 1 tablespoon dried dill or 1/4 cup chopped fresh dill; Lemon (optional), for serving

By Naz Deravian

Published Jan. 24, 2023

White Bean, Rice and Dill Soup — Bobbi Lin for The New York Times. Food Stylist: Eugene Jho.

Total Time: 45 minutes
Rating: 4(4,620)
Comments: Read comments

This cozy, comforting pot of soup comes together quickly with a few pantry staples. Creamy canned navy beans and jasmine rice add body to a base of softened vegetables stained with turmeric. You may be tempted to add stock, but be assured that using water is enough here. The sum of the ingredients can stand on its own and doesn’t need the added boost of stock. (If you do add stock, be mindful of the amount of salt you use.) The dill – which can be dried or fresh – and turmeric brighten up the soup and offer a bright reminder of spring any time of year.

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Ingredients

Yield:6 servings

¼cup extra-virgin olive oil
6garlic cloves, roughly chopped
2large carrots, scrubbed and finely chopped
2celery stalks, finely chopped
1large yellow onion, finely chopped
Kosher salt (such as Diamond Crystal) and black pepper
½teaspoon ground turmeric
Red-pepper flakes (optional), to taste
⅓cup white jasmine rice, rinsed
2(15-ounce) cans navy beans or cannellini beans, rinsed
1tablespoon dried dill or ¼ cup chopped fresh dill
Lemon (optional), for serving

Ingredient Substitution Guide

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Preparation

Step 1
In a large pot, heat the oil over medium. Add the garlic, carrots, celery and onion; season with a good pinch of salt and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
Step 2
Add the turmeric and red-pepper flakes (if using) and cook until fragrant, about 1 minute. Add the rice, stir and cook for 1 minute. Add the beans and dill; season everything well with salt (about 1½ tablespoons) and black pepper to taste. Stir and cook for 1 minute.
Step 3
Add 6 cups of water, stir, partially cover, raise the heat to high and bring to a boil. Cover completely, reduce heat to low and simmer, stirring occasionally, until the rice is completely soft and has released its starchy goodness, and the beans are creamy on the inside, about 30 minutes. Taste for seasoning as the soup simmers. Serve with lemon, if you like.

Ratings

4 out of 5

4,620 user ratings

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Comments

Sabrina2 years ago

I’m thinking that the 1 1/2 tablespoons of salt is a mistake. We follow that direction and the soup is so salty that we can’t eat it. I’m wondering if it should be 1 1/2 teaspoons.

David2 years ago

Could you cook this with brown rice? I imagine you'd just increase the cooking time, but curious to hear what others think.

H. Ildari2 years ago

I made this soup for lunch today. Delicious! I just added 2 tablespoons of tomato paste in step 1 to give the soup a bit of additional color and umami.

Coco3 weeks ago

This recipe rocks. I love this soup so much — it’s my go-to meal train recipe also!

soph1 month ago

- White bean dill soup (brown pork and add to mix right before adding liquids, add to vegetable mix 1 tbsp tomato paste; add only half the recommended amount of salt, put in Parmesan cheese rind right before the chicken stock, instead of 6 cups water do 4 cups chicken stock and 2 cups water, 4 handfuls spinach, and dash of white wine vinegar/Worcester sauce.)

David1 month ago

this was really good. I upped the rice to half a cup and I did use broth, not water, but it was delicious.

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