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Arborio Rice and White Bean Soup Recipe

Arborio Rice and White Bean Soup Recipe
Arborio Rice and White Bean Soup Recipe photo by Taste of Home
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Arborio Rice and White Bean Soup Recipe

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Soup is the ultimate comfort food, and this hearty, satisfying soup is low in fat and comes together in less than 30 minutes. —Deanna McDonald, Grand Rapids, Michigan
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 3/4 cup uncooked arborio rice
  • 1 carton (32 ounces) 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; saute 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. Yield: 4 servings.

Test Kitchen tips
  • The Arborio rice cooks up tender with a texture that is smoother than long grain rice.
  • A combination of fresh and frozen veggies make this soup easy to throw together. The pieces of broccoli and cauliflower are large, but cut easily with your spoon if you find them to be too big.

  • Health Tip: Neutral flavor and tender skin make white beans a versatile addition to any soup or stew. They add almost 4g fiber per serving in this recipe. If you want to cut sodium, use reduced-sodium broth.
    Originally published as Arborio Rice and White Bean Soup in Simple & Delicious February/March 2018

    Nutritional Facts

    1-3/4 cups: 303 calories, 4g fat (1g saturated fat), 0 cholesterol, 861mg sodium, 52g carbohydrate (2g sugars, 6g fiber), 9g protein.

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    • 1 tablespoon olive oil
    • 3 garlic cloves, minced
    • 3/4 cup uncooked arborio rice
    • 1 carton (32 ounces) 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
    1. In a large saucepan, heat oil over medium heat; saute 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.
    2. 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. Yield: 4 servings.

    Test Kitchen tips
  • The Arborio rice cooks up tender with a texture that is smoother than long grain rice.
  • A combination of fresh and frozen veggies make this soup easy to throw together. The pieces of broccoli and cauliflower are large, but cut easily with your spoon if you find them to be too big.

  • Health Tip: Neutral flavor and tender skin make white beans a versatile addition to any soup or stew. They add almost 4g fiber per serving in this recipe. If you want to cut sodium, use reduced-sodium broth.
    Originally published as Arborio Rice and White Bean Soup in Simple & Delicious February/March 2018

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