Arborio Rice and White Bean Vegetable Soup


2-3 servings

Prep Time / Cook Time


Activity Guide

Bike Touring, Car Camping


  • 1 small onion, chopped
  • 1 small zucchini, chopped crosswise
  • 1 carrot, chopped crosswise
  • 2 garlic cloves, minced
  • 1/2 cup arborio rice
  • 1 can white beans (Canellini or Great Northern)
  • 2 tablespoons tomato paste
  • 1/4 teaspoon red chili flakes
  • 3 1/2 cups water
  • 1 to 2 bouillon cubes
  • 1 tablespoon oil
  • salt and pepper, to taste


  • Cutting board
  • Knife
  • Medium pot
  • Mixing spoon
  • Stove


  1. Heat oil over medium high heat and add onions, garlic and carrots. Let vegetables soften, stirring occasionally for 3-5 minutes.
  2. Add rice and chili flakes to vegetables. Stir ingredients and add water, bouillon and tomato paste. Start with one bouillon cube.
  3. Reduce heat to medium and simmer until rice is almost done. Add zucchini and can of beans (including the bean water) to soup. Stir, mixing all ingredients evenly.
  4. Adjust seasoning at this point with additional bouillon and/or salt and pepper.
  5. Let soup simmer until zucchini and rice are cooked. Serve with bread and butter.