white bean, pesto, and lemon soup with rice

Step 1

Zest the lemon and set aside.

Step 2

Prepare the pesto by combining all ingredients except the olive oil in a food processor or blender and process until the basil and kale are in very small pieces. Scrape the sides, then while continuing to process slowly stream in the olive oil until fully incorporated into the pesto. Measure out 1/4 cup, set aside, and store the rest in an airtight container in the refrigerator.

Step 3

Heat the olive oil in a large pot or dutch oven with a lid over medium heat. Once the oil is shimmering, add the shallot and let cook until translucent, 1 to 2 minutes.

Step 4

Add the garlic, oregano, salt, black pepper, and red pepper flakes and continue cooking, stirring continuously, for another minute. Incorporate the nutritional yeast and stir again.

Step 5

Add in the rice and stir to coat in the spices. Let toast while stirring for 1 to 2 minutes. Pour in the broth, water, and coconut milk, place the lid on the pot, and bring to a boil. Reduce heat to medium low and let cook, covered, until the rice is just about fully cooked, 9 to 12 minutes.

Step 6

Add the beans, kale, and basil to the pot, stir, and place the lid back on. Note: you can add additional water here if the soup is thicker than your preference. Cook for another 3 to 5 minutes to soften the beans and finish cooking the rice.

Step 7

Remove the lid and stir in the pesto, lemon juice, lemon zest, and basil. Salt to taste and simmer on low to let the flavors combine for about 5 minutes, then serve immediately for best results.