Red Kidney Beans & Rice Soup Recipe

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Red Kidney Beans & Rice Soup


2 tbsp olive oil
3 shallots or 1 white onion - finely chopped
1 carrot - chopped into small pieces
1 stick of celery - chopped into small pieces
1 red bell pepper - chopped into small pieces
4 garlic cloves - crushed
1 tsp sweet smoked paprika
1/2 tsp ground cumin
1 bay leaf
100g (1 cup) risotto or paella rice
1 can (400g) of red kidney beans + half of their water
1/2 can (400g) chopped tomatoes
650ml veggie stock
salt & pepper to taste

Serve with:
a handful of chopped parsley
optional: handful of finely chopped kale
a drizzle of extra virgin olive oil

Add the oil to a large pan. Once hot add in the chopped shallots, carrot and celery. Cook for 8-10 minutes until the shallots are caramelised. Add in the chopped pepper and crushed garlic, stir everything together and cook for 1-2 more minutes. Add in the smoked paprika, cumin and bay leaf, stir to combine and cook for 1 more minute.

Add in the rice and mix everything together. Add in the beans + water, chopped tomatoes and veggie stock. Combine everything together until the rice is fully submerged. Cover with a lid and cook on a medium/ low heat for 25-30 minutes until the rice is cooked and the soup has thickened up slightly. Add the chopped kale and parsley, stir and let the kale cook for 1 more minute. Season with salt and pepper. Serve while hot with a drizzle with extra virgin olive oil.
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