Garlic White Bean and Rice Soup


Craving a hearty soup to go with the croutons I made last night, I experimented and came up with this recipe:


  • 3 c. Cannellini beans
  • 12 c. chicken stock
  • 12 cloves of garlic
  • 3 bay leaves
  • 1 T. onion powder
  • 1 tsp. ground white pepper
  • 1 tsp. Oregano
  • 1 T. kosher salt
  • 1 c. arborio rice
  • Rosemary Olive Oil Croutons, for garnish


  1. Soak the beans in cold water overnight. Drain and rinse. In a large soup pot boil chicken stock and add the beans, garlic cloves, onion powder, white pepper, bay leaves and Oregano. Turn down to a low simmer and simmer for 2 hours.
  2. Place a colander over a fresh soup pot and drain the stock into the fresh pot. Remove the bay leaves and blend the beans in a food processor with approximately 1 cup of the stock.
  3. Place the rest of the chicken stock back on the stove and return to a boil. Add the rice and reduce the heat and simmer for approximately 25 minutes. Add the bean and garlic puree.
  4. Serve garnished with Rosemary Olive Oil Croutons.

Recipe rating: 

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