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Arborio Rice and White Bean Soup

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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.

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 4 grams of fiber per serving in this recipe. If you want to cut sodium, use reduced-sodium broth.
    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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