Creamy White Bean and Wild Rice Soup

This creamy white bean and wild rice soup is hearty, filled with protein and earthy wild rice. It is perfect for a cold winter day.

I love soup season, especially on a cold gray day like we are having here. I made this soup with just a few simple ingredients that I would consider to be pantry staples as a trip to the grocery store was out of the question. Made with typical veggies found in the fridge, some canned white beans and wild rice.

The best part about this soup is that it is a hearty soup that costs very little to make so if you are looking for budget friendly meals, this one is a great one to add to your list. The addition of creamy white beans gives this soup a good amount of protein and heartiness to make it a full meal.

I use my homemade vegetable broth to make this but even water will work just fine. It is a one-pot meal and is great the next day. Just be sure to add a little liquid when reheating as with all traditional wild rice soup recipes. The rice tends to absorb the liquid as it sits. 

Creamy White Bean and Wild Rice Soup Is…

• A simple wild rice soup recipe with a creamy broth. 
• Made with cannellini beans for a plant-based protein.
• Healthy comfort food and a great option to make for a weeknight meal.
• One of my favorite soup recipes just in time for soup season.
• Delicious served alone or with a chunk of crusty bread.
• A great recipe with filled with satisfying savory flavors. 

Ingredients

Wild Rice- use uncooked wild rice for this recipe.

Beans- I like to use cannellini beans but great northern beans or navy beans will work in their place. You can opt to use dried beans over canned beans. Cook them on the side according to package directions and add them to the soup as directed.

Oil- I use extra virgin olive oil, but pure olive oil or avocado oil works well too. 

Carrots- use fresh not frozen carrots if possible. 

Celery- use large stalks of celery.

Onion- you can use white or yellow onion, whichever you prefer.

Stock/Broth- you can use chicken stock or broth or vegetable stock or broth also works nicely. You can even use water if you don’t have stock on hand, the soup is just as delicious.

Milk- I use whole milk for its creaminess. You can also use equal amounts of 2% milk and heavy cream for similar results.

Seasoning- I use freshly cracked black pepper and sea salt for this. Kosher salt and Himalayan pink salt are great substitutes. If you use standard table salt, adjust the season accordingly, as table salt tends to be slightly saltier. 

Butter- I use salted butter. If you use unsalted butter, adjust salt as needed. 

Tools

Dutch Oven or a Large Stockpot

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Directions

Begin by dicing up the carrots, celery, and onion. Heat a large soup pot or Dutch oven over medium heat.

Add the olive oil and veggies, and begin sautéing. Cook until veggies have softened and the onions are translucent.

Add in the rice, beans, milk and stock (or water, see note). Sprinkle in the salt and cracked black pepper. Place the pats of butter in and cover with a lid. Allow the soup to simmer for approximately 25 minutes. Taste test, and add more salt if needed.

Serve warm. 

Cooking Notes

• You can use water in place of stock or broth.
• The soup will thicken when placed in the fridge or when sitting. When reheating or serving at a later time, you will need to add a little more liquid stock, milk, or water to get it back to the soup consistency. About 1 cup should do it. Adjust the salt as needed.
• If you want to use dried beans, cook them separately according to package instructions and add them as instructed in the recipe.

FAQ’s

Can I make this vegan?

Yes, you can make this vegan by using water or vegetable broth or stock and cashew cream that is easily made with soaked cashews. 

Can I use regular rice for this?.

I would not recommend using plain white rice for this. For best results use a wild rice blend as it is able to stand up to the liquid without turning to mush. It also has earthy flavors that add to the overall taste of the soup. 

Can I use dry beans for this?

Yes, to use dried beans over cans of beans, cook 1 cup of dried cannellini beans according to package directions and add them to the soup when cooked through. Make sure to strain the water out before adding the beans. 

What can I serve with this soup?

I don’t normally serve anything with it since it is a one pot meal. However, if you want to add a little variety to the meal serving the soup with a crusty bread or nice fresh side salad as a lighter side would work well. 

How To Store

Transfer the soup to an airtight container. When reheating, you will need to add a little liquid (water, stock, or milk, about 1 cup). Reheat on the stovetop.

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