I'm making summer soups a thing! Even with the warm weather, I tend to crave warm, comfort foods in my luteal phase. This soup supports your luteal phase, but also still tastes light and bright, perfect for summer. You can sub out the white beans for chicken if you prefer (see below)! This recipe is so quick and easy, it's perfect to make on repeat.
Ingredients:
Makes ~4 servings
- 32 oz veggie or chicken broth
- 3/4 c water
- 1/2 c Arborio rice
- 1 can Cannelini beans
- juice of 1 1/2 lemons
- zest of 1 lemon
- 2 bay leaves
- 1 tbsp dill
- salt
- pepper
- olive oil
Directions:
- Add the broth, water, and Arborio rice to a pot over high heat and bring to a boil. Once boiling, turn the heat down to medium low, add the juice of 1 lemon, lemon zest, Cannelini beans, and bay leaves and simmer for 15 minutes.
- Crack two eggs in a separate bowl and add the remaining lemon juice. Chop the dill.
- Once the 15 minutes are up, ladle out 1 c of the stock and remove the bay leaves. Slowly (!!) add this into the egg mixture and beat the eggs to temper them.
- Then, very slowly pour the egg mixture into the pot. Add the dill and salt and pepper to taste. If your soup is still a little watery, you can let everything simmer for 10 more minutes.
- Serve with a generous drizzle of olive oil on top, more freshly cracked pepper, and fresh dill.
If you choose to sub out beans for chicken, I recommend buying a cooked chicken breast, or boiling one chicken breast, then shredding it. After shredding, add the chicken to the pot last, after you've added the egg. Enjoy, friends! 🫶