Pesto Rice & Bean Soup
This delightful Pesto Rice & Bean Soup combines the robust flavors of pesto with hearty rice and beans, creating a comforting and nutritious dish perfect for any meal. It's easy to prepare, making it ideal for busy weeknights.
Equipment
- 1 large pot
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 teaspoon dried oregano
- 1 teaspoon salt Adjust to taste
- ½ teaspoon black pepper
- 6 cups vegetable broth
- 1 cup uncooked brown rice
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup fresh basil pesto Store-bought or homemade
- to taste grated Parmesan cheese Optional topping
- to taste fresh basil leaves Optional topping
- to taste croutons Optional topping
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
- Stir in the dried oregano, salt, and black pepper, mixing well to combine with the vegetables.
- Pour in the vegetable broth and bring the mixture to a boil.
- Once boiling, add the uncooked brown rice. Reduce the heat to low and cover the pot, allowing the rice to simmer for about 20 minutes, or until tender.
- After the rice is cooked, stir in the black beans and fresh pesto. Heat through for an additional 5 minutes, ensuring everything is well combined and warmed.
- Taste and adjust seasoning if needed. Serve hot, and garnish as desired with grated Parmesan cheese, fresh basil leaves, or croutons.
- For a spicier kick, consider adding red pepper flakes while sautéing the vegetables.
- You can substitute the brown rice with white rice or quinoa, adjusting the cooking time accordingly.
- This soup can be stored in the refrigerator for up to 3 days or frozen for later use. Reheat gently on the stovetop when serving.
Notes
For a spicier kick, consider adding red pepper flakes while sautéing the vegetables. You can substitute the brown rice with white rice or quinoa, adjusting the cooking time accordingly. This soup can be stored in the refrigerator for up to 3 days or frozen for later use. Reheat gently on the stovetop when serving.