Some of my favorite soups are the quietly nourishing ones—nothing flashy, just cozy, comforting and full of flavor. This Lemony Rice and White Bean Soup is exactly that. Tender rice, creamy white beans, and a bright lemon-kissed broth that's good to the last drop. It's perfect for easy weeknight dinners and lunch the next day.
I originally developed this soup recipe as a gift for readers who preordered my cookbook, but it’s been in my personal rotation ever since. So, I figured I should share it here on the blog too! If you enjoy my popular vegan soup recipes—like Vegan Red Lentil Soup or Instant Pot White Bean Soup—you'll also want this lemon rice soup on repeat!
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Why you'll love this recipe
- Ready in 30 minutes: This lemony rice and white bean soup comes together quickly with simple steps and just one pot. Minimal effort, big flavor.
- Cozy but bright: Creamy white beans and tender rice make this soup deeply comforting, while fresh lemon keeps it light and lively. My whole family (toddlers included) happily slurp this one up.
- Simple ingredients: Made with everyday pantry staples and basic vegetables—no special shopping required.
- Flexible: Swap in the greens you have on hand, like kale or Swiss chard instead of spinach. It pairs well with crusty bread, salad, or extra protein on the side.
- Vegan & Gluten Free: This flavorful, satisfying dairy-free soup naturally fits many diets —no substitutions or special tweaks needed.
Ingredients (and substitutes)
This Lemony Rice and White Bean Soup uses pantry staples, plus a handful of fresh veggies, for big payoff with minimal effort.
I’ve also shared easy substitutions—so you can adjust based on what’s in your fridge or pantry without sacrificing flavor.
- Beans: I like to use butter beans because they’re large, creamy, and hold their shape well. You can substitute another creamy white bean, such as cannellini or navy beans.
- Broth: The broth has a big impact on the final flavor—especially in a quick-cooking soup like this one. Similar to my Golden Chickpea Noodle Soup, I recommend Better Than Bouillon No Chicken Base for its rich flavor and the beautiful yellow color. Their Vegetable Base works well too. Otherwise, use a vegetable broth you already love the taste of.
- Roasted red peppers: Jarred roasted red peppers are an easy way to add depth and subtle sweetness without extra prep. Simply drain and chop before adding to the soup.
- Rice: Jasmine rice is my go-to here because it cooks quickly and adds a light, fragrant texture. You can substitute another long-grain white rice in a pinch.
- Spinach: Baby spinach is a quick, convenient way to add greens since it’s pre-washed and barely needs cooking. You can also use chopped kale, Swiss chard, or another leafy green—just simmer until softened.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Want more delicious bean recipes? Try Brothy Oven Baked Beans, Smoky Stewed Beans, or Tuscan Bean Salad.
How to make Lemon Rice White Bean Soup
This easy, 30 minute soup is in my Quick Dinners recipe collection. Everything cooks in one pot, making it perfect for cozy weeknight dinners with minimal prep.
Here’s how to make it:
1. Saute onion, carrots, celery, garlic, and thyme, and salt with olive oil in a pot.
2. Add roasted red peppers, broth, and half the sliced lemon. Bring to a boil.
3. Add beans and rice. Reduce heat slightly, and cook until rice is tender.
4. Stir in spinach and season to taste. Serve with extra lemon wedges.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Use a flavorful broth: Because this is a quick-cooking soup, the broth really matters! A well-seasoned vegetable broth makes the soup taste richer and more balanced.
- Skip rinsing the rice: I almost always rinse white rice before cooking. Rinsing removes some surface starch to prevent the rice grains from sticking together. But for this soup, I actually prefer unrinsed rice. Skip rinsing here—the extra starch helps thicken the broth and makes it feel creamier.
- Garnish with extra lemon slices: You’ll use half the lemon in the soup, then save the rest for serving. Lemon mellows as it cooks, so fresh slices on top help the flavor pop—and they look pretty too.
- Adjust consistency as needed: The rice will keep soaking up liquid as the soup sits. When reheating, add a splash of broth or water to loosen it back up.
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Recipe FAQs
I recommend white jasmine rice for best results. You can also use another long-grain white rice, such as basmati. I don’t recommend using brown rice here—it takes much longer to cook and hasn’t been tested in this recipe.
Yes, the soup will keep for up to 3 days in the fridge. I personally enjoy this soup best on the first day. Leftovers are delicious, but be prepared to add a splash more broth (or water) to thin the soup the next day because the rice absorbs liquid as it sits.
You can easily substitute another leafy green instead of spinach. Chopped kale or Swiss Chard are both great choices.
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📖 Recipe
Lemony Rice and White Bean Soup
Ingredients
- 1 lemon
- 2 tablespoons extra-virgin olive oil
- 1 chopped yellow onion (2 cups)
- 3 diced carrots
- 3 ribs diced celery
- 4 cloves minced garlic
- 1 tablespoon fresh thyme leaves (see note 1)
- ½ teaspoon fine sea salt
- ⅔ cup diced roasted red peppers (from a jar)
- 8 cups vegetable broth (see note 2)
- 1 cup Jasmine rice (dried/uncooked, see note 3)
- 2 (14 fl oz / 398 ml) cans butter beans (drained and rinsed, see note 4)
- 4 cups baby spinach (see note 5)
- black pepper (to taste)
Instructions
- Slice lemon: Thinly slice 1 lemon (keep peel on) and remove any seeds. Set aside.
- Cook veggies: In a large pot, heat 2 tablespoons extra-virgin olive oil over medium-high heat. Add 1 chopped yellow onion and saute, until golden around the edges, about 5 minutes. Add 3 diced carrots, 3 ribs diced celery, 4 cloves minced garlic, 1 tablespoon fresh thyme leaves, and ½ teaspoon fine sea salt. Saute, stirring frequently, for 2 minutes to soften slightly.
- Boil: Add ⅔ cup diced roasted red peppers, 8 cups vegetable broth, and half of the lemon slices. Cover with lid slightly ajar, and bring to a boil.
- Simmer: Stir in 1 cup Jasmine rice and 2 (14 fl oz / 398 ml) cans butter beans (drained and rinsed). Reduce heat to medium-low, cover with lid slightly ajar, and cook until rice is tender, about 15 minutes.
- Finish: Remove soup from heat. Stir in 4 cups baby spinach. (You can also stir in more vegetable broth or water, to thin, if desired). Season with salt and pepper to taste. Ladle soup into bowls and garnish with remaining lemon slices.
Notes
- Thyme: I love the flavor and look of fresh thyme, but you could substitute dried thyme instead. If using dried, reduce the amount—1 teaspoon dried thyme = 1 tablespoon fresh thyme.
- Broth: The broth has a big impact on the flavor of this simple soup. Better Than Bouillon No Chicken is my favorite for this recipe. But their Vegetable Base works well too. Otherwise, use a well-seasoned broth you love the taste of.
- Rice: Jasmine rice is ideal for its quick cook time and light texture. Another long-grain white rice can be used if needed. For this recipe, I recommend skipping rinsing—the extra starch helps give the broth a slightly creamy feel.
- Beans: Butter beans are my favorite here because they’re large and creamy without falling apart. Cannellini or navy beans are good substitutes.
- Spinach: Baby spinach is the quickest option since it wilts almost instantly. Chopped kale, Swiss chard, or other greens can also be used—just simmer until tender.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. The rice will continue to absorb liquid, so add a splash of broth or water when reheating to loosen the soup.
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