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
Vegan

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

you might also like

comments

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

Bland.

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

Not sure what I did wrong but thought it was really bland...

Andrea - 2013-02-26 00:17:40

This was absolutely delishous! I'll make it again.

Sarah Burns Warman - 2013-02-22 17:52:39

Delicious. I just made this last week and it's on the menu again already. This soup was easy to make and even better than I expected! My picky toddler who usually refuses anything served at dinner actually ate it and liked it! I omitted the pine nuts and used gluten free breadcrumbs although, next time, I'll probably skip the breadcrumbs all together.

Cathy - 2013-02-05 14:31:41

I love this soup, it is so easy to make, and has the best flavors!

Natalie - 2013-01-19 22:20:30

We thought this was great, I think the trick is to really toast the breadcrumbs and pine nuts well and season with salt and pepper. Will definitely make this again!

Deanna - 2013-01-18 01:25:27

I thought this was absolutely delicious and will definitely make it again. No pine nuts at the market so I used lightly toasted walnuts, and my fresh rosemary was too old, so instead used a combination of dried mint, dill and tarragon. These substitutions did not detract from the overall savory and rich quality of this stew-like soup. I like DanaMer idea of finishing with some fresh lemon juice and will try that next time.

PB - 2013-01-17 04:16:19

I've made this one before and thought the bread was too much. It absorbed all the soup and the dish turned to mush.

SCOTT - 2013-01-09 22:58:27

yes - 3 1/2 tsp rosemary is a lot.

Donna - 2012-11-30 17:17:14

I added a light squeeze of fresh lemon juice over the bowl before serving. Yum.

DanaMer - 2012-11-27 22:28:59

WAY too much rosemary. Almost made it unable to eat. 1 tsp would have been enough. Added shredded carrots, red pepper. Nice color. To dilute the rosemary the 2nd night, I added additional broth, shiitake mushrooms, and that helped a lot.

Holly - 2012-10-27 01:51:57