Arborio Rice and White Bean Soup

Ingredients

-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

Directions

-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.