White Bean and Arborio Rice Soup

By á-4939

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

Step 1

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