Lemony Rice Soup with Spinach and Dill
Prep time:
5 mins
Cook time:
15 mins
Total time:
20 mins
Yield: 6 people
Description
With the Rice made, this soup comes together in about 20 minutes. If you don’t feel like the extra step or dishes, you can skip the puréeing step.
Ingredients
- 2 tablespoons olive oil
- 1 large each: onion, carrot, and celery stalk, cut into medium dice
- 2 teaspoons dried oregano
- 1 quart vegetable or chicken broth
- 3 cups cooked rice (Here's our recipe: Pot of Rice)
- 1 can (15-16 oz or about 1.5 cups) white beans, drained
- 1/4 cup juice and 2 teaspoons finely grated zest from 2 lemons
- 1 pound frozen spinach, microwaved until thawed
- 2 tablespoons chopped fresh dill
- Salt and ground black pepper
Instructions
- Heat oil over low heat in a large soup kettle while preparing the vegetables. When ready to sauté, increase heat to medium-high and add onions, carrot, and celery; sauté until soft, about 5 minutes. Add oregano, followed by broth and 2 cups of water and the rice and beans. Bring to a simmer; reduce heat to medium-low and cook to blend flavors, about 5 minutes. Pull off 2 cups of the soup and puree in a blender or food processor; return to the pot. Add lemon juice and zest and spinach and dill; return to a simmer. Taste and adjust seasoning, including a generous sprinkling of salt and pepper. Serve.