The Recipes

Vegetable and Rice Soup

I had a hodge podge of fresh veggies to use up in my fridge, as well as some precooked rice, so this came together very easily.  I also had a healthy bunch of thyme that I wanted to use up, so this came out nice and bright for a hot soup in the middle of summer.  This recipe made three servings, so dinner one night and lunch two other days.

Vegetable and Rice Soup


- 1/2 14.5-oz. can of cannellini beans, drained and rinsed
- 1/2 c. fresh peas (you can substitute frozen)
- 1 roma tomato, diced (you can use canned diced tomatoes in a pinch)
- 1 carrot, peeled and cut into thin discs
- 1 rib celery, chopped
- 1/4 small yellow onion, diced
- 2 garlic cloves, minced
- 1 bundle thyme
- 2-3 cups of vegetable stock
- 1/2 lemon, zested
- olive oil
- salt
- pepper
- 1/4 c. brown rice per serving

In a medium size pot, heat one T. of olive oil.  Add the onions, carrots, and celery and season with salt.  Let the mixture soften over medium-low heat for 8 minutes.  Stir in the garlic and cook for an additional minute.  Add in the peas and beans and season again with salt and pepper.  Cook for another two minutes, then add in the tomatoes, stock, and thyme bundle.  Season again lightly.  Let the soup cook for 25-30 minutes to let the flavors come together.  Discard the thyme bundle.  Ladle one serving into a bowl, stirring in the rice.  Garnish with the lemon zest.

* Note: always store rice or pasta separately from a soup, or it will bloat in the liquid.