Arborio Rice and White Bean Soup Recipe_ How to Make It.pdf185.9KB
-1 tablespoon olive oil
-3 garlic cloves, minced
-3/4 cup uncooked arborio rice
-1 carton (32 ounces) low sodium vegetable broth
-3/4 teaspoon dried basil
-1/2 teaspoon dried thyme
-1/4 teaspoon dried oregano
-1 package (16 ounces) frozen broccoli-cauliflower blend
-1 can (15 ounces) cannellini beans, rinsed and drained
-2 cups fresh baby spinach
-Lemon wedges, optional
-In a large saucepan, heat oil over medium heat; sauté garlic 1 minute. Add rice; cook and stir 2 minutes. Stir in broth and herbs; bring to a boil. Reduce heat; simmer, covered, until rice is al dente, about 10 minutes.
-Stir in frozen vegetables and beans; cook, covered, over medium heat until heated through and rice is tender, 8-10 minutes, stirring occasionally. Stir in spinach until wilted. If desired, serve with lemon wedges.