Step 1: Sauté the Aromatics

In a large pot over medium heat, heat the extra-virgin olive oil. Add the onion, carrots, garlic, sundried tomatoes, kosher salt, black pepper, oregano, and red pepper flakes. Cook, stirring occasionally, until the vegetables soften, which should take about 6 to 8 minutes. Add the rinsed brown rice to the pot and stir constantly for about 2 minutes to toast the grains, which adds a deeper nutty flavor.

Step 2: Simmer the Rice

Pour in 2 cups of the broth and bring the mixture to a gentle simmer, stirring occasionally to ensure nothing sticks to the bottom. Cover the pot, reduce the heat to medium-low, and let it cook for 30 to 35 minutes until the rice reaches an al dente texture.

Step 3: Combine and Finish

Return the heat to medium and add the beans along with the remaining 2 cups of broth. Stir everything to combine and continue cooking for 12 to 15 minutes more. You are looking for a slightly thickened consistency and fully tender rice. Finally, remove the pot from the heat and stir in the pesto to incorporate that fresh herbal profile.

Step 4: Garnish and Serve

Ladle the hot soup into bowls. Garnish each serving with a generous sprinkle of freshly grated Parmesan, a scatter of toasted pine nuts, and a touch of fresh herbs before serving immediately.

Pro Tips

• Always stir in the pesto after taking the soup off the heat; high heat can cause the oil in the pesto to separate and dull the bright green color.
• Make sure to rinse your beans thoroughly under cold water to remove any excess starch or canned flavor.
• Toasting your rice before adding the broth creates a delicious base note that elevates the entire dish.
• Use low-sodium broth so you have total control over the seasoning of your soup.