Spanish rice soup

Heat a stock pot over medium heat with the olive oil.

Finely chop the onion, roughly chop the garlic and cut the peeled carrots into small bite sized pieces.

Add the chopped vegetables, mix to coat and saute 4 to 5 minutes until lightly sauteed and the onions are translucent.

Add the thyme and cumin and mix quickly.

Add the tomato sauce, season with sea salt and black pepper, raise to high heat and simmer about 3 minutes until slightly thickened.

Drain the white beans into a fine sieve and rinse under water.

Add the drained beans, the vegetable broth and the bay leaves and mix gently.

Once boiling, add the rice and mix to distribute.

Cover, lower to low medium heat and simmer about 18 minutes until the rice is just cooked through.

Stir gently at the halfway point to release some of the rice starch for a slightly creamy texture.

Uncover, squeeze in the lemon juice and mix; serve in a shallow bowl garnished with fresh parsley.