White Bean, Rice and Dill Soup

By Naz Deravian

Published Jan. 24, 2023

White Bean, Rice and Dill Soup
Bobbi Lin for The New York Times. Food Stylist: Eugene Jho.
Total Time
45 minutes
Rating
4(4,651)
Comments
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This cozy, comforting pot of soup comes together quickly with a few pantry staples. Creamy canned navy beans and jasmine rice add body to a base of softened vegetables stained with turmeric. You may be tempted to add stock, but be assured that using water is enough here. The sum of the ingredients can stand on its own and doesn’t need the added boost of stock. (If you do add stock, be mindful of the amount of salt you use.) The dill – which can be dried or fresh – and turmeric brighten up the soup and offer a bright reminder of spring any time of year.

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Ingredients

Yield:6 servings
  • ¼cup extra-virgin olive oil
  • 6garlic cloves, roughly chopped
  • 2large carrots, scrubbed and finely chopped
  • 2celery stalks, finely chopped
  • 1large yellow onion, finely chopped
  • Kosher salt (such as Diamond Crystal) and black pepper 
  • ½teaspoon ground turmeric
  • Red-pepper flakes (optional), to taste
  • ⅓cup white jasmine rice, rinsed
  • 2(15-ounce) cans navy beans or cannellini beans, rinsed
  • 1tablespoon dried dill or ¼ cup chopped fresh dill
  • Lemon (optional), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

310 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 9 grams dietary fiber; 3 grams sugars; 12 grams protein; 666 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot, heat the oil over medium. Add the garlic, carrots, celery and onion; season with a good pinch of salt and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.

  2. Step 2

    Add the turmeric and red-pepper flakes (if using) and cook until fragrant, about 1 minute. Add the rice, stir and cook for 1 minute. Add the beans and dill; season everything well with salt (about 1½ tablespoons) and black pepper to taste. Stir and cook for 1 minute.

  3. Step 3

    Add 6 cups of water, stir, partially cover, raise the heat to high and bring to a boil. Cover completely, reduce heat to low and simmer, stirring occasionally, until the rice is completely soft and has released its starchy goodness, and the beans are creamy on the inside, about 30 minutes. Taste for seasoning as the soup simmers. Serve with lemon, if you like.

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Ratings

4 out of 5
4,651 user ratings
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Comments

Sabrina

I’m thinking that the 1 1/2 tablespoons of salt is a mistake. We follow that direction and the soup is so salty that we can’t eat it. I’m wondering if it should be 1 1/2 teaspoons.

David

Could you cook this with brown rice? I imagine you'd just increase the cooking time, but curious to hear what others think.

H. Ildari

I made this soup for lunch today. Delicious! I just added 2 tablespoons of tomato paste in step 1 to give the soup a bit of additional color and umami.

Andrea

Just made this and loved it. A couple edits though: Use 3C. water, and 3C. bone broth. Double amount of dried dill. Added smoked paprika - a couple shakes. Added more turmeric. Made a day ahead so the flavors really came out. Also decided to add some shredded chicken breast.

beth-montreal

This is one of the first recipes I cooked from NYT and I come back to it over and over. Seriously hearty for pantry staples, plus crazy cheap. Made even cheaper chez nous with only one can of beans and a few extra grains of rice, maybe 1/2c instead of 1/3c. Two cans of beans results in a stew. I add 2 generous teaspoons of better than bouillon to the six cups of water and skip the salt. Never disappoints.

M R

My suggestions: 1. Cook the rice separately. Do not add rice to the pot but rather ladle soup over the rice, if using. 2. Add “better than bouillon chicken” to the pot (to taste) once you add the 6 cups of water.,

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