Italian White Beans and Rice Soup

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This hearty Italian white bean and rice soup is the perfect main dish for chilly days after a disaster.

This dish can be made in a dutch oven over coals, or in a plain old soup pot over a camp fire or on a bbq grill


Makes six to eight servings.






  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 small yellow onion, chopped
  • 1 rib celery, chopped fine
  • 1 (15-ounce) can diced tomatoes
  • 3 cups cooked or 2 (15-ounce) cansĀ  white beans
  • 1 1/2 teaspoons Italian seasoning
  • 6 cups chicken or vegetable broth or stock
  • 1 cup cooked white or brown rice
  • grated Parmesan cheese, optional



  1. Cook rice according to package instructions.
  2. While rice is cooking, heat olive oil in a large stock pot. Add garlic, onion, and celery and cook until soft, for about four minutes.
  3. Add stock, tomatoes, and seasoning and bring to a boil. Reduce to a simmer, stir in the beans, and simmer for 10 minutes.
  4. Stir in the cooked rice and serve. Top with grated Parmesan cheese, if desired.


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