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!
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.
