Soup is the ultimate comfort food. This hearty, satisfying soup with arborio rice is low in fat and comes together in less than 30 minutes. —Deanna McDonald, Grand Rapids, Michigan
Arborio Rice and White Bean Soup
Test Kitchen tips
Health Tip: Neutral flavor and tender skin make white beans a versatile addition to any soup or stew. They add almost 4 grams of fiber per serving in this recipe. If you want to cut sodium, use reduced-sodium broth.
Arborio Rice and White Bean Soup
Prep Time
5 min
Cook Time
25 min
Yield
4 servings
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.
Nutrition 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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