Arborio Rice & White Bean Soup

Soup is the ultimate comfort food. This satisfying soup with arborio rice is low in fat and comes together in less than 30 minutes.

—Deanna McDonald, Muskegon, MI

Takes: 30 min. • Makes: 4 servings

• 1 Tbsp. olive oil
• 3 garlic cloves, minced
• ¾ cup uncooked arborio rice
• 1 carton (32 oz.) vegetable broth
• ¾ tsp. dried basil
• ½ tsp. dried thyme
• ¼ tsp. dried oregano
• 1 pkg. (16 oz.) frozen broccoli-cauliflower blend
• 1 can (15 oz.) cannellini beans, rinsed and drained
• 2 cups fresh baby spinach
• Lemon wedges, optional

1. 1. In a large saucepan, heat oil over medium heat; saute garlic 1 minute. Add rice; cook and stir 2 minutes. Stir in the broth and herbs; bring to a boil. Reduce heat; simmer, covered, until rice is al dente, about 10 minutes.
2. 2. Stir in the frozen vegetables and beans; cook, covered, over medium heat until heated through and the rice is tender, 8-10 minutes, stirring occasionally. Stir in the spinach until wilted. If desired, serve with lemon wedges.

1 ¾ cups: 303 cal., 4g fat (1g sat. fat), 0 chol., 861mg sod., 52g carb. (2g sugars, 6g fiber), 9g pro.