White Bean and Rice Soup

Ingredients:
1/4 cup extra virgin olive oil
6 garlic cloves, roughly chopped
2 large carrots, finely chopped
2 celery stalks, finely chopped
1 large yellow onion, finely chopped
Kosher salt and black pepper
1/2 teaspoon ground turmeric
Red pepper flakes (optional), to taste
1/3 cup white jasmine rice, rinsed
2 (15-ounce cans) navy beans or cannellini beans, rinsed
1 tablespoon dried dill or 1/4 cup chopped fresh dill
Lemon (optional) for serving

Directions:
In a large pot, heat the oil over medium heat. Add the garlic, carrots, celery and onion; season with a good pinch of salt and cook, stirring occasionally, until vegetables have softened, about 10 minutes.

Add the turmeric and red pepper flakes ( if using) and cook until fragrant, about 1 minute. Add the rice, stir, cook for 1 minute. Add the beans and dill; season everything well with salt and black pepper to taste. Stir and cook for one minute.

Add 6 cups of water, stir, partially cover, raise the heat to high and bring to a boil. Cover completely, reduce heat to low and simmer, stirring occasionally , until rice is completely soft and has released its starchy goodness, and the beans are creamy on the inside, about 30 minutes. Taste for seasoning as the soup simmers. Serve with lemon if you like.

Recipe from Naz Deravian