White Bean and Arborio Rice Soup
30 minutes or fewer
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