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Arborio Soup

VeganStove-TopVegetarian

Time: 30 minutes

Yield: 4 servings

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About

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!

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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.

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