Description
This Creamy Mushroom Vegetable Rice Soup is a cozy, hearty, and flavorful one-pot meal packed with mushrooms, carrots, celery, white beans, spinach, and rice. Blended white beans create a naturally creamy texture without dairy, making this comforting soup completely vegan and gluten-free.
Ingredients
- 2 tbsp olive oil
- 1 cup chopped sweet onion
- 2 cups diced carrots
- 1/2 cup diced celery
- 3–4 cloves garlic, minced
- 1/2 tbsp dried Italian herb seasoning
- 1 lb cremini or button mushrooms, ends trimmed and sliced
- 1 tsp sea salt, plus more to taste
- 1/2 cup white rice
- 4 cups low-sodium vegetable broth
- 15 oz canned white beans, drained and rinsed
- 1–2 cups water
- 2 cups loosely packed baby spinach, roughly chopped
- 1–2 tbsp lemon juice
- Black pepper, to taste
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the onion, carrots, and celery and cook until the onion starts to turn golden brown, about 2 minutes.
- Add the minced garlic and Italian herb seasoning. Cook for 1 more minute, stirring frequently.
- Add the sliced mushrooms and cook, stirring occasionally, until the mushrooms are soft and most of their liquid has cooked off, about 5 minutes.
- Season with 1 teaspoon of sea salt. Stir in the white rice and vegetable broth, scraping the bottom of the pot to loosen any browned bits.
- Cover the pot and bring the soup to a simmer. Lower the heat to maintain a gentle simmer and cook until the rice is tender, about 15 minutes.
- Meanwhile, add the drained white beans and 1 cup of water to a blender. Blend until smooth and creamy.
- Once the rice is cooked, remove the lid and stir the smooth bean puree into the soup.
- Stir in the chopped baby spinach and cook until the spinach is wilted.
- Add the lemon juice and season with additional salt and black pepper to taste.
- Serve warm. If storing leftovers, allow the soup to cool completely before refrigerating for up to 3 days.
Notes
- The rice will continue absorbing liquid as the soup sits. Add the additional cup of water, or more as needed, to reach your preferred consistency.
- Taste and adjust the seasoning after adding more liquid.
- Any white beans can be used, including cannellini, navy, or Great Northern beans.
- For the creamiest texture, blend the beans and water until completely smooth before adding them to the soup.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: American