nutritional information

Per 1 1/4-cup serving:

  • Calories: 268
  • Protein: 6 g
  • Total Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 35 g
  • Cholesterol: 0 mg
  • Sodium: 299 mg
  • Fiber: 5 g
  • Sugar: 3 g

White Bean and Arborio Rice Soup

White Bean and Arborio Rice Soup

Serves 6

30 minutes or fewer

Northern Italian soups are often filled out with rice rather than pasta. Toasted breadcrumbs and pine nuts add an almost cheese-like flavor—without the cheese.
  • 3 Tbs. olive oil, divided
  • ⅔ cup Arborio rice
  • 3 cloves garlic, minced (1 Tbs.)
  • 3 ¼ tsp. chopped fresh rosemary
  • 6 cups low-sodium vegetable broth
  • 2 cups sliced cabbage
  • 1 bay leaf
  • 2 slices Italian bread, torn into 1-inch pieces (1 cup)
  • ¼ cup pine nuts
  • 1 15.5-oz. can cannellini beans, rinsed and drained

1. Heat 2 Tbs. oil in pot over medium heat. Add rice, and sauté 6 minutes, or until toasted, stirring occasionally. Stir in garlic and rosemary, and cook 2 minutes more. Add broth, cabbage, and bay leaf; cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes.

2. Pulse bread and pine nuts in food processor until small crumbs form.

3. Heat remaining 1 Tbs. oil in skillet over medium heat. Add breadcrumb mixture, and sauté 5 minutes, or until breadcrumbs are crisp and toasted.

4. Add beans to soup, and cook 5 minutes more, or until rice is tender. Remove bay leaf, and stir in breadcrumbs. Season with salt and pepper, if desired.

January/February 2012 p.30

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Mine did not look like the picture. I didn't follow directions exactly, I think I put in too much cabbage. My soup turned out rather dark.

Rachael - 2016-01-21 03:28:46

Instead of vegetable stock I used organic mushroom broth. Gives the soup so much flavor and richness! Love this easy to make soup!

Sierra - 2015-11-15 00:18:32

I love this soup, it's so amazing.

Amy - 2014-04-21 21:41:06

White bean soup.

patrice - 2014-04-21 18:52:31


Bec - 2014-02-23 23:11:52

I LOVE this recipe. I agree about the broth; especially since rice, like eggs, requires a little salt. I did toss in one vegetable bouillon cube, and it did the trick. I subbed in a TJ shredded mix of kale, Brussels sprouts and two cabbages for the cabbage. Not being a fan of pine nuts, I used slivered almonds. Otherwise, I followed the recipe as is and it was delicious.

Katherine - 2014-02-11 18:33:28

I think those who find this soup bland are using a bland broth. Like others, I used the Better than Boullion vegetable base, and it came out delicious. I cant imagine using a low-sodium broth as the recipe calls for. I also can't imagine NOT using the pine-nut/breadcrumb combo (though I subbed regular wheat bread and we used it as a topping instead of stirring it in). Whole family loved it.

Becky - 2014-02-06 23:43:23

I do not use oil. Could you toast the rice in a little broth?

Jean - 2014-01-29 21:48:04

Try this

Me - 2013-11-06 20:59:17

Looks delicious

Ann Sawiak - 2013-08-04 15:17:22

This was so simple, but so delicious! The one thing I would recommend is not to toast the rice as long. I toasted it for about three minutes and sensed that if I toasted it any longer, it would burn.

Tori - 2013-04-12 01:10:50

This is DELICIOUS! Not too difficult and tastes gourmet! I used Better Than Bouillon for the stock. My husband couldn't even tell that it was vegetarian.

Farrell Tripp - 2013-04-02 13:37:19


Phyllis Caynor - 2013-03-26 23:00:12

julie this will become a regular

julie - 2013-03-17 23:42:22

This is by far my favorite soup, I've been making it about 3 times a month. I didn't have pine nuts for a couple batches so I used ground up cashews - still awesome. I add more broth than the recipe calls for I use No Chicken Base by Better than Boullion, so fabulous. I also add some fresh Thyme with the fresh Rosemary. Love Love Love

Tammy - 2013-03-11 18:54:36