White Bean, Rice and Dill Soup

cooking.nytimes.com

Btoddday

¼ cup extra-virgin olive oil

6 garlic cloves, roughly chopped

2 large carrots, scrubbed and finely chopped

2 celery stalks, finely chopped

1 large yellow onion, finely chopped

Kosher salt (such as Diamond Crystal) and black pepper

½ teaspoon ground turmeric

Red-pepper flakes (optional), to taste

⅓ cup white jasmine rice, rinsed

2 (15-ounce) cans navy beans or cannellini beans, rinsed

1 tablespoon dried dill or ¼ cup chopped fresh dill

Lemon (optional), for serving

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer