Step 1

Saute: Warm 2 tablespoons extra-virgin olive oil in a large pot over medium-high heat. Add 1 large diced yellow onion, saute until golden around the edges, 5 to 7 minutes. Add 3 cloves minced garlic, 1 tablespoon dried oregano, and 1 teaspoon ground cumin. Cook, stirring continuously, until fragrant, about 1 minute.

Step 2

Simmer: Add ⅓ cup long-grain white rice and stir to coat. Pour in 4 cups vegan chicken broth. Then, add 1 (16 fl oz / 474 ml) jar salsa verde. Swirl 2 cups water in the empty jar to rinse it out, then empty into the pot. Add 2 (15 oz / 14 fl oz / 398 ml) cans white beans. Cover with the lid slightly ajar and bring to a boil. Reduce heat to a simmer and cook until rice is tender, about 15 minutes, stirring occasionally.

Step 3

Finish: Stir in 2 cups frozen corn and simmer until warmed through, 3 to 5 minutes. Roughly chop 1 small bunch cilantro. Set some cilantro aside (for garnish), then stir the rest into the soup. Ladle soup into bowls, top with reserved cilantro and extra garnishes if desired.