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Vegetable Soup With Rice & Beans

Vegetable Soup With Rice & Beans

Print Recipe
A perfect way to use up leftover vegetables at the end of your week!
Course Appetizer, Main Course, Soup
Cuisine American
Keyword cool beans, easy vegan soup, leftover makeover, low waste, scrappy cooking, zero waste, zero waste recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6
Calories 288.2
Author carleigh

Equipment

Ingredients

  • 4 cloves garlic minced
  • 1 yellow onion diced
  • 2 carrots diced
  • 1 tbsp oregano
  • 2 celery ribs diced
  • 4 cups vegetable broth
  • 2 ½ cups diced tomatoes canned
  • 1 ½ cups white beans drained & rinsed
  • ½ lemon squeezed
  • 1 ½ cups basmati rice cooked
  • 2 cups kale chopped
  • ¼ cup fresh parsley

Instructions

  • Add the garlic, onions, celery and carrot to a pot over medium heat along with the oregano. Saute until softened, approximately 6 minutes.
  • Add the diced tomatoes, vegetable broth and white beans. Bring to a boil, and simmer for 10 minutes.
  • Add the cooked rice, kale, lemon juice and parsley. Stir until the rice is dispersed and warm, and the kale is wilted. Serve immediately or store in the fridge for up to 4 days.

Nutrition

Calories: 288.2kcal | Carbohydrates: 61.1g | Protein: 9.9g | Fat: 1.1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 671.5mg | Potassium: 710mg | Fiber: 7g | Sugar: 6.2g | Vitamin A: 6312IU | Vitamin C: 41.5mg | Calcium: 175.1mg | Iron: 4mg