The blended white beans in this recipe provide creaminess, as well as protein and fiber.
In a soup pot over medium heat, add canola oil and saute onion, carrot, celery and garlic until lightly brown. Stir in kale, parsley, stock and spices. Bring to a boil.
In a blender, puree beans with milk. Add bean mixture to soup, bring to simmer and add rice. Cook for 30 minutes. Serve in warmed bowls.
Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center.
Mayo Clinic does not endorse companies or products. Advertising revenue supports our not-for-profit mission.
Check out these best-sellers and special offers on books and newsletters from Mayo Clinic Press.
Make your tax-deductible gift and be a part of the cutting-edge research and care that's changing medicine.