This recipe for Allergy-Friendly Italian White Bean Soup is simple, filling, and is Top 8 Free! I have to say that I am not the biggest fan of soups – I always envied people that were fortunate to have those thick, creamy soups in bread bowls. The soup that I am used to eating (not that often) tends to be watery, and lack flavor.
This recipe is a robust, hardy soup that keeps me full for much longer than I am used to! It also is very healthy, so I can feel good that I am not consuming thousands of calories per bite.
My favorite part of the recipe is substituting the water for vegetable broth in cooking the brown rice – this adds so much flavor! My husband even commented that we should cook brown rice like that from now on.
I hope you enjoy cooking this simple recipe, and savoring the delicious Italian flavors!
Allergy-Friendly Italian White Bean Soup
- 2 cup vegetable broth (I go low sodium)
- 1 cup dry brown rice
- 1/4 tsp. salt
- 6 cups vegetable broth
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 Roma tomatoes, roughly chopped
- 1 T. Italian seasoning
- 2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. chili powder
- 2 15 oz. cans white beans, drained
- 1/4 cup finely chopped basil
- In medium pot, prepare rice by bringing broth to broil. Add in and stir rice and salt.
- Cover medium pot with rice, and simmer for 20 minutes.
- Chop tomatoes and onion while rice is cooking.
- Add 6 cups of broth to a large pot. Stir in onion, garlic, Italian seasoning, salt, pepper, and chili powder. Bring to boil, then turn flame down to medium, cover, and cook for 10 minutes.
- Add the tomatoes to large pot, cover, and cook for another 10 minutes on medium.
- Add cooked rice, drained beans, and fresh basil to large pot. Stir, and bring back to boil. Cook on high for 5 to 10 minutes. Now you are ready to serve and enjoy!