White Bean and Arborio Rice Soup

Wednesday, August 29, 2012

Originally, I tried to post a recipe for Sausage and Lentil soup from Finding Joy in My Kitchen but I had trouble with the formatting.  I am sorry for the recipe post delay this week.  I hope this recipe for White Bean and Arborio Rice Soup from the Vegetarian Times.  Soup seems to be appropriate today as the cool breeze and colder temps make it feel like fall (or autumn, depending where you are from).

The recipe says the toasted breadcrumbs and pine nuts give a cheesy-flavor without the cheese (and therefore without the fat!).

3 Tbs. olive oil, divided
2/3 cup Arborio rice
3 cloves garlic, minced (1 Tbs.)
3 ¼ 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)
¼ cup pine nuts
1 15.5-oz. can cannellini beans, rinsed and drained

1. Heat 2 Tbs. oil in pot over medium heat. Add rice, and sauté 6 minutes, or until toasted, stirring occasionally.

2. Stir in garlic and rosemary, and cook 2 minutes more.

3. Add broth, cabbage, and bay leaf; cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes.

4. Pulse bread and pine nuts in food processor until small crumbs form.

5. Heat remaining 1 Tbs. oil in skillet over medium heat. Add breadcrumb mixture, and sauté 5 minutes, or until breadcrumbs are crisp and toasted.

6. Add beans to soup, and cook 5 minutes more, or until rice is tender.

7. Remove bay leaf, and stir in breadcrumbs. Season with salt and pepper, if desired.

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