Simply Delicious

Arborio Soup

Time: 30 minutes

Yield: 4 servings

About

It only takes half an hour or less to make an amazing vegetarian soup that can satisfy and nourish at the same time! That's the beauty of Arborio Soup: it's filled with hearty rice, swimming in a delicately seasoned broth with plenty of garden-fresh vegetables and fragrant garlic. For protein, Arborio Soup brings in the creamy, tender flavor of cannellini beans and wonderfully wilted spinach! Find a new wonder without stress; just enjoy the warm scrumptiousness!

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Ingredients

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 3/4 cup uncooked arborio rice
  • 1 (32-ounce) carton vegetable broth
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1 (16-ounce) package frozen broccoli-cauliflower blend
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 2 cups fresh baby spinach
  • lemon wedges, optional, to taste, for garnish

Directions

Step 1 -In a large saucepan, heat the oil over medium heat.

Step 2 -Sauté the garlic for 1 minute.

Step 3 -Add the arborio rice and cook, stirring, until lightly toasted, about 2 minutes.

Step 4 -Stir in the broth, the basil, the thyme, and the oregano.

Step 5 -Bring the mixture to a boil.

Step 6 -Reduce the heat and simmer, covered, until the rice is al dente, about 10 minutes.

Step 7 -Stir in the frozen vegetables and the beans and cook, covered but stirring occasionally, over medium heat until heated through and the vegetables are tender, about 8-10 minutes.

Step 8 -Stir in the spinach until wilted, about 2-3 minutes.

Step 9 -Serve with the lemon wedges.

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