Lemony Vegetable Palmini Rice Soup
This soup is the cozy, comforting, nourishing recipe you need this season! It's simple to make, nutrient rich and will warm you from the inside out! The star of this dish is the Palmini Heart of Palm Rice, a low-carb alternative that mimics the texture of rice but is incredibly light and carb-friendly. Paired with an array of vibrant vegetables and a hearty bean medley, this soup provides a satisfying, well-rounded meal that's as nourishing as it is delicious.
Servings 6 servings
Calories 140kcal
Equipment
- stove
Ingredients
- 1 small yellow onion chopped
- 4 garlic cloves minced
- 1 large carrot chopped
- 3 stalks celery chopped
- 8 oz mushrooms sliced
- 8 cups water
- 2 tbsp no "chicken" bouillion
- 2 pouches Palmini Heart of Palm Rice rinsed and drained
- 14 oz canned cannellini beans drained
- salt and pepper to taste
- 1 lemon zested and juiced
- ¼ cup fresh dill finely chopped
Instructions
- Heat a large dutch oven over medium low heat. Add a splash of water or oil for sautéing. Add in the garlic and onion and sauté for 2 minutes until fragrant and tender. Add in the carrot, celery and mushrooms and sauté for 5-7 minutes until tender.
- Meanwhile, combine the water and vegan bouillon in a bowl and pour into the pot. Add in the Palmini rice and beans and bring to a boil. Reduce heat to a simmer for 5-10 minutes. Add in salt, pepper, lemon zest and juice. Stir in the fresh dill and serve!
Nutrition
Serving: 1serving | Calories: 140kcal | Carbohydrates: 26g | Protein: 7g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 33mg | Potassium: 532mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1863IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 3mg
