Description
A quick and easy one-pot Arborio rice and white bean soup that is versatile and perfect for a family weeknight dinner.
Ingredients
Scale
- 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