Rice soup with legumes

Name: Rice soup with legumes
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: Rice for risottos 1 ¼ cup; Mixed vegetables precooked 1 ¾ cup; Potatoes 1 lb; Carrots 1 cup; Celery 2.8 oz; Shallot 3 oz; Tomato purée 1 cup; Water 3.3 cups; Thyme to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it br es fr de

Gluten Free
Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 20 min
Cook time: 45 min
Serving: 4

PRESENTATION

This rice and legume soup is honestly like the ultimate cozy sweater of winter meals, you know? All over Italy, from the chilly landscapes of Lombardy to the sunny south, people have put their own spins on this classic. Really good stuff. What makes it shine is the way it blends simple ingredients—rice, potatoes, beans or lentils, and a splash of tomato passata—into something so much more. You end up with a thick, velvety bowl that feels like a comforting hug—"coccola nutriente," as the Italians say. It's not only hearty and tender, but it also has a creaminess thanks to the potatoes and slow cooking. And the rice? It absorbs all that rich, earthy flavor from the legumes. Pretty simple. This makes it a staple alongside other rustic favorites like "riso e ceci" or "riso e fagioli." It's the kind of hearty rice soup that clings to your ribs. Really, it offers that traditional Italian warmth, especially when the weather is less than inviting.

Many families keep this rice and lentil soup on regular rotation during the colder months, and here's the thing—it’s clear why. The flavors deepen as it sits, so leftovers turn out extra creamy and moist, offering a quick and satisfying meal for the next day. Which is great. Italians love to experiment with what goes in the pot—sometimes you'll find cannellini beans, other times chickpeas. Each region, they swear, has the best combination. Some claim the secret is in the right rice, like Arborio for a super creamy texture, while others prefer whatever’s on hand for that true peasant-style heart. Pairing this soup with a slice of rustic bread is a no-brainer—seriously good—and a drizzle of olive oil on top ties it all together beautifully. There's just something about a steaming bowl of vegetarian rice soup or an easy rice soup recipe that draws everyone to the table, eager for seconds and so happy to warm up from the inside out.

How to prepare Rice soup with legumes

To prepare the rice soup with legumes, wash and finely dice the vegetables for the soffritto, namely celery, carrot, and onion 1. Peel the potatoes and dice them into cubes of about 3/4 inch 2. In a saucepan, pour the oil and the minced vegetables for the soffritto 3.

Sauté gently for about 10 minutes 4, then add the potatoes 5 and stir 6.

Add the tomato puree 7 and the legumes 8. Cook for a couple of minutes, then pour in the water 9.

Cover with a lid 10 and cook over medium heat for 20 minutes. After the cooking time, add the rice 11 and stir, then adjust the salt 12. Cover with the lid and let it cook for another 10 minutes, stirring occasionally.

After 10 minutes 13, serve your rice soup with legumes, finishing with a sprinkle of black pepper, a drizzle of oil 14, and some thyme leaves 15!

Storage

The rice soup with legumes can be stored in the refrigerator for one day in an airtight container. It can be frozen, preferably without pasta, for about 2-3 weeks.

Advice

You can use a mix of dried legumes as an alternative to pre-cooked ones; in this case, you will need to cook them in the broth for about an hour, or until they are tender.

For the translation of some texts, artificial intelligence tools may have been used.

Rice soup with legumes

PRESENTATION

How to prepare Rice soup with legumes

Storage

Advice

RELATED RECIPES