Chop potatoes, carrots, onions, and garlic.
Sauté onions and garlic in olive oil.
Add potatoes and carrots, season with salt and pepper, and cook with the lid on.
Add broth (homemade bone broth and vegetable broth powder), bay leaves, and parsley.
Simmer for 30 minutes.
Add cannellini beans.
Cook jasmine rice separately.
Serve soup with rice, red pepper flakes, lemon, and pecorino cheese.
