Transport your kitchen to the rustic hills of Tuscany with this incredibly simple, satisfying, and budget-friendly Italian White Beans and Rice. This dish is pure comfort in a bowl, combining creamy cannellini beans, aromatic herbs, and a rich tomato base that comes together in minutes. It’s the perfect answer to ‘What’s for dinner?’ when you need something fast, nourishing, and packed with flavor without breaking the bank. A wholesome meal that proves delicious vegetarian cooking can be both easy and affordable!
Ingredients
• 2 tbsp / 30ml olive oil
• 1/2 medium onion, diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 1 12-oz / 400g can crushed tomatoes
• 1 15-oz / 425g can cannellini beans, rinsed and drained
• 1/2 tsp dried parsley
• 1/2 tsp dried basil
• 1 cup / 185g cooked rice
• 1 tbsp / 15ml balsamic vinegar
• Salt and black pepper, to taste
Instructions
1. Heat the olive oil in a large skillet or pot over medium heat. Add the diced onion and celery and sauté for 3–5 minutes, until softened and translucent.
2. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Reduce the heat to medium-low. Stir in the crushed tomatoes, drained cannellini beans, dried parsley, and dried basil. Season with a pinch of salt and pepper.
4. Cover and let the mixture simmer for 10 minutes, stirring occasionally to meld the flavors.
5. Uncover and stir in the cooked rice and balsamic vinegar. Continue to cook for 2-3 more minutes, allowing the rice to absorb most of the liquid. Serve warm.
Nutritional Information
• Serves: 4
• Approximate Cost Per Recipe: $1.59
• Per 1 cup serving
• Calories: 248
• Fat: 8g
• Carbohydrates: 35g
• Protein: 12g
• Fiber: 8g
• Sugar: 5g
• Sodium: 135mg
Pro Tips
• For a nutrient boost, wilt in a few large handfuls of fresh spinach or kale during the last few minutes of simmering until just tender.
• If you have fresh herbs, substitute the dried versions. Stir in 1 tablespoon each of fresh, chopped parsley and basil at the very end for a brighter flavor.
• Add a pinch of red pepper flakes with the garlic to introduce a gentle, warming heat to the dish.
• For a non-vegan option, top the finished dish with a generous sprinkle of grated Parmesan cheese for a salty, savory finish.
FAQ
Q: Is this Italian white beans and rice recipe vegan
A: Yes, this recipe is naturally vegan as written. It uses olive oil and all plant-based ingredients. To keep it fully vegan, simply omit the optional Parmesan cheese topping or use your favorite dairy-free Parmesan alternative.
Q: How can I add more protein to this vegetarian dish
A: This meal already provides a healthy 12g of protein per serving from the cannellini beans. To increase it further, you could substitute the rice with a higher-protein grain like quinoa or serve the dish alongside a plant-based Italian sausage.
Q: Can I use a different type of bean instead of cannellini
A: Absolutely. If you don’t have cannellini beans, other white beans like Great Northern or navy beans are excellent substitutes. Chickpeas (garbanzo beans) would also work well for a slightly different texture.
Q: What are the best ways to add more vegetables
A: For a simple nutrient boost, wilt in a few handfuls of fresh spinach or kale during the last few minutes of simmering. You could also sauté diced carrots or zucchini with the onion and celery at the start of the recipe.
Q: How do I store and reheat leftovers
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over medium-low heat, adding a splash of water or broth if needed to loosen it up. You can also microwave it until warm.
