This delightful Arborio Rice and White Bean Soup comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight dinner that your family will love! Switch up the vegetables and spices to suit your taste, or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends. Trust me, it’s versatile enough to become a staple in your house, just like it is in mine!
Ingredient Breakdown
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 3/4 cup uncooked arborio rice
- 32 ounces vegetable broth
- 3/4 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 16 ounces frozen broccoli-cauliflower blend
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 2 cups fresh baby spinach
- Lemon wedges, optional
How to Make Arborio Rice and White Bean Soup
Now that we’ve got our ingredients ready to rock and roll, let’s dive into the cooking process!
Heating Up: In a large saucepan, heat the olive oil over medium heat. Once hot, toss in the minced garlic and sauté for about 1 minute, until it’s fragrant, oh man, doesn’t that smell heavenly?
Add the Rice: Next, throw the arborio rice in, and cook it together with the garlic for about 2 minutes. Stir it frequently; you want to coat those little grains in that garlicky oil, it’s going to make all the difference!
Broth Time: Now, stir in the vegetable broth and all your dried herbs (basil, thyme, and oregano). Bring the pot to a boil, just let it bubble away for a minute, then reduce the heat to a simmer. Cover it and let it gently cook for about 10 minutes. You want that rice to be al dente, tender but with a little bite to it.
Veggie Mix-in: After 10 minutes, add those frozen broccoli-cauliflower blends and the rinsed cannellini beans. Stir it all together, cover again, and let it simmer for another 8-10 minutes. It’s all about that stirring occasionally vibe, you want to keep everything nice and blended!
Spinach Finale: When the rice is tender, stir in the fresh spinach until it wilts down, this will take just a minute. And voilà! Your soup is ready to be served.
Finishing Touches: If you’re feeling fancy, squeeze some fresh lemon juice over each bowl just before serving. It gives it that extra zing, and trust me, you and your family will be coming back for seconds!
If you loved this Arborio Rice and White Bean Soup, be sure to check out my Easy Mushroom and Kale Cannellini Bean Skillet, my Tuscan White Bean Soup, or my Italian Veggie Skillet!
Why This Recipe Works
Quick & Easy
This beauty comes together in under 30 minutes, perfect for those hectic weeknights when you just want to get dinner on the table fast. It’s all about that easy, breezy cooking method that saves you time!
One Pot Wonder
You’ll love that this is a one-pot dish, which means minimal cleanup. I’m all about easy living, and not having to scrub multiple pans after dinner is a big win in my book!
Customizable
This soup is extremely customizable. Not feeling beans today? Swap in lentils! Want a different veggie? Go for it! Seriously, this recipe gives you the freedom to use whatever you have in your pantry or freezer.
Comfort Food
This soup is loaded with tons of flavor and so nourishing. There’s something about curling up with a warm bowl of this goodness on a chilly evening that just feels right. It’s like wrapping yourself in a blanket from the inside out!
Serving and Storage Tips
How to Serve This Soup
I recommend serving this soup with warm, crusty bread or buttery crackers. Maybe even sprinkle a little grated Parmesan on top for added flavor!
Storage
If you somehow have leftovers (which I doubt!), this soup will keep in the fridge for about 3-4 days. Just make sure it’s stored in an airtight container!
Reheating Instructions
To reheat, simply warm it gently on the stovetop over medium heat, stirring frequently (don’t want it to stick!). If it’s gotten too thick, just add a splash more broth or water to loosen it up!
Freezer Friendly
You can freeze this soup if you’d like! Just make sure to omit the spinach before freezing, as it doesn’t do well in freezing temperatures. Thaw it overnight in the fridge, and then reheat as described above. Easy peasy!
So there you have it! This Arborio Rice and White Bean Soup is not only a pleasing combination of delicious ingredients but it’s also super practical for any busy family. Cozy up with a bowl of this soup, and enjoy every hearty, flavorful spoonful!
Happy cooking! And for more recipes, follow us on Pinterest.
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Easy Arborio Rice and White Bean Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy one-pot Arborio rice and white bean soup that is versatile and perfect for a family weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 3/4 cup uncooked arborio rice
- 32 ounces vegetable broth
- 3/4 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 16 ounces frozen broccoli-cauliflower blend
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 2 cups fresh baby spinach
- Lemon wedges, optional
Instructions
- In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute.
- Add the arborio rice and cook it with the garlic for about 2 minutes, stirring frequently.
- Stir in the vegetable broth and all the dried herbs (basil, thyme, and oregano). Bring to a boil, then reduce to a simmer and cover for about 10 minutes.
- Add the frozen broccoli-cauliflower blend and the rinsed cannellini beans. Stir and cover, letting it simmer for another 8-10 minutes.
- When the rice is tender, stir in the fresh spinach until wilted.
- Serve hot, optionally squeezing fresh lemon juice over each bowl before serving.
Notes
You can customize the vegetables to suit your taste or use whatever leftovers you have on hand. This recipe is also freezer-friendly if you omit the spinach before freezing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg