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Dairy-Free

White Bean and Arborio Rice Soup

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.

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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.

Servings
6

Ingredients

  • 3 Tbs. olive oil, divided
  • 2/3 cup Arborio rice
  • 3 cloves garlic, minced (1 Tbs.)
  • 3 1/4 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)
  • 1/4 cup pine nuts
  • 1 15.5-oz. can cannellini beans, rinsed and drained

Preparation

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.

Nutrition Information

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