Description
A warm and comforting soup packed with protein from white beans and fresh flavors of basil and garlic.
Ingredients
Scale
- 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
- 1/4 teaspoon black pepper
- Optional: 1 teaspoon chili powder or a pinch of chili flakes
- Two 15 oz low-sodium canned white beans, drained & rinsed
- 1/2 packed cup finely chopped fresh basil
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.
- Stir in the garlic and cook for another minute until fragrant.
- Add the remaining 4 cups broth, rice, tomato sauce, Italian seasoning, salt, pepper, and optional chili powder or flakes. Stir well and bring to a high boil.
- Once boiling, reduce the heat to medium-low and cover, allowing it to cook for 10 minutes until the rice is just tender.
- Add the drained beans and let it cook for another 5 minutes.
- Taste and adjust seasoning as needed, then fold in the fresh basil and let the soup sit for 5-10 minutes before serving.
Notes
This soup can be stored in the fridge for up to 4 days or frozen in individual portions for longer storage. Add cooked sausage or grilled chicken for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg