Arborio Rice and White Bean Soup

Step 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.

Step 2

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

©tasteofhome

• 1 tablespoon olive oil

• 3 garlic cloves, minced

• 3/4 cup uncooked arborio rice

• 1 carton (32 ounces) vegetable broth

• 3/4 teaspoon dried basil

• 1/2 teaspoon dried thyme

• 1/4 teaspoon dried oregano

• 1 package (16 ounces) frozen broccoli-cauliflower blend

• 1 can (15 ounces) cannellini beans, rinsed and drained

• 2 cups fresh baby spinach

• Lemon wedges, optional