Categories: Soup

Ingredients

• 1 tbsp. olive oil
• 3 garlic cloves, minced
• 3/4 cup uncooked Arborio rice
• 32 oz. vegetable broth
• 3/4 tsp dried basil
• 1/2 tsp dried thyme
• 1/4 tsp dried oregano
• 16 oz. frozen broccoli-cauliflower blend
• 15 oz. can cannellini beans, rinsed and drained
• 2 cups fresh baby spinach
• Lemon wedges

Directions

1. In a large saucepan, heat oil over medium heat; saute garlic 1 minute. Add rice; cook and stir 2 minutes. Stir in broth and herbs; bring to a boil. Reduce heat; simmer, covered, until rice is al dente, about 10 minutes.

2. Stir in frozen vegetables and beans; cook, covered, over medium heat until heated through and the rice is tender, 8-10 minutes, stirring occasionally. Stir in spinach until wilted. Serve with lemon wedges.

Email to a friend | Print this recipe | Back