easy white bean soup easy white bean soup Israeli Kitchen Soup is one of the best things about fall food. (Photo: Jerry James Stone)

Easy white bean soup

Cooler weather gives us a hankering for comfort. Achieve it with this simple, hearty soup.

  • Yield: Serves 8
  • Prep time: 10 minutes
  • Cook time: 1 hour, 30 minutes

Welcome to soup season! This hearty soup is great because it is super flexible. You can really use almost anything you have in your pantry. The beans can be replaced with black or even garbanzo beans. Replace the white rice with brown, jasmine or even quinoa.


  • 1 small onion, chopped
  • 1 carrot, chopped
  • 2 celery stalks, chopped
  • 1 1/2 teaspoon sea salt
  • 2 tablespoons olive oil
  • 1 15-ounce cans white beans, drained and rinsed
  • 1 15-ounce can kidney beans, drained and rinsed
  • 6 cups water
  • 1 tablespoon Italian seasoning
  • 1 bay leaf
  • 1/4 cup uncooked white rice, rinsed
  • 1 tablespoon white miso
  • 1/3 cup chopped parsley


Add the olive oil to a large soup pot. Warm it over a medium heat.

Add in the chopped onion and cook until translucent. Add carrots, celery, salt and Italian seasoning, cooking until carrots are just tender. Add more oil if needed.

Place beans, water, bay leaf, and miso in pot. Bring to a boil and reduce to a simmer. Cook for 1 hour.

Add in uncooked rice, cooking for another 20 minutes, until rice is cooked.

Remove bay leaf and fold in parsley when ready to serve.

Related Topics: Soups

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