Add large pot to stove and turn on medium heat. Spray the bottom of the pot with avocado oil or olive oil spray. Add veggies.
Cook the veggies 3-4 minutes.
After 3-4 minutes, add spices, bay leaf and coconut aminos. Stir and cook 1-2 more minutes.
While veggies are cooking, rinse the rice well.
Add 1/2 cup of vegetable broth and scrape the bottom/side of the pot removing any brown bits from the bottom.
Add the rest of the broth, water and rice to the pot. Stir and cover. Turn the heat up to high.
Once the soup comes up to a boil, turn down the heat to low and cook for 15 minutes.
While the soup is cooking, rinse and drain the white beans. And add them to the soup.
Right before serving, remove the bay leaves. Serve hot.
Instant Pot Directions
Finely chop the vegetables.
Turn the instant pot onto saute function. Spray the instant pot with avocado oil or olive oil spray. Add the veggies to the instant pot and saute 3-4 minutes.
Add the spices, bay leaves and coconut aminos. Cook 1-2 more minutes.
While the veggies cook, rinse the rice with a mesh strainer.
Add 1/2 cup of vegetable broth and scrape down the bottom of the instant pot.
Add the rest of the broth, water and rice to the instant pot.
Put the lid on the top and cook high pressure for 3 minutes.
Rinse and drain the white beans while the soup cooks.
Allow the instant pot to naturally release at least 10 minutes. After 10 minutes, you can manually release the pressure or allow it to naturally release.
Add the white beans and remove the bay leaves.
This recipe is pretty versatile and you can really add in whatever veggies you have on hand to make this more filling. Frozen peas, frozen green beans, frozen cauliflower rice, zucchini, spinach, or kale would all be great additions.
If you know you will be serving most of this recipe as leftovers, you may decide to cook the rice separate from the soup. This will help keep the rice from absorbing the broth as it sits in the fridge. Simply add a large scoop of rice to the bottom of the bowl and add broth over the rice. Stir well and you will have an equally flavorful soup.
If you decide to cook the rice in the soup and still have leftovers, be sure to add more broth or water to the soup before reheating it. The rice will absorb most of the broth making it packed with flavor but a very thick soup, almost like a stew instead of soup.
Fridge – you can store this soup in a air-tight container for up to 5 days in the fridge. Be sure to add more broth or water to the soup to get the consistency of the soup you prefer, as the rice will soak up most of the liquid overnight.
Freezer – transfer the soup to a freezer safe container after allowing the soup to cool to room temperature. If you can freeze it the same day, you won’t have to worry about the rice absorbing the liquid overnight. I like to use Soupercubes to freeze soup into 1 or 2 cup portions. Once frozen, transfer to a freezer safe bag or container for up to 3 months. Be sure to label the bag with the name of the recipe, freeze date and use by date.
To reheat from frozen, add the frozen soup to a pot with a lid. Add about ¼- ½ cup of water or broth and heat over medium low heat covered. Cook 5-10 minutes until defrosted and hot.