Arborio Rice and White Bean Soup

Name: Arborio Rice and White Bean Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Europe, Italian
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

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Deanna Wolfe, Madison, South Dakota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

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

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.

TEST KITCHEN APPROVED

Arborio Rice and White Bean Soup

3 Reviews Add your review

Yield:4 servings

Prep:5 min

Cook:25 min

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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

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Directions

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.