White Bean and Arborio Rice Soup

White Bean and Arborio Rice Soup -- Epicurean VeganThis soup, from Vegetarian Times is amazing! It’s a simple fall soup that comes together in no time. I think it came out pretty thick and I would have preferred it to be soupier. If you’re like me, I recommending using about 10 cups of water instead of 6. The bread that it’s served with really soaks up the liquid. Otherwise, for a thick chunky version stick with the recipe as is. Either way, it’s delicious!

INGREDIENTS:
3 Tbs olive oil, divided
2/3 C Arborio rice
3 garlic cloves, minced
3-1/4 tsp fresh rosemary, chopped
6 C vegetable broth
2 C cabbage, sliced
1 bay leaf
2 slices of Italian bread, torn into pieces (1 C)
1/4 C pine nuts
1 15-oz can cannellini beans, drained and rinsed

DIRECTIONS:
Heat 2 Tbs of olive oil in a large soup pot over medium heat. Add the rice and toasted for about 5 minutes, stirring often. Stir in the garlic and rosemary and cook 2 more minutes.

 

White Bean and Arborio Rice Soup -- Epicurean VeganAdd the broth, cabbage and bay leaf. Cover and bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Meanwhile, pulse the bread and pine  nuts in a food processor until you get small crumbs. Heat the remaining Tbs of olive oil in a skillet and add the bread/nut mixture. Toast over medium heat, stirring often, about 5 minutes.

White Bean and Arborio Rice Soup -- Epicurean VeganAdd the beans to the soup and cook 5 minutes. Check to make sure the rice is tender. Remove the bay leaf and season with salt and pepper.

White Bean and Arborio Rice Soup -- Epicurean VeganThe recipe says to stir in the bread crumbs, but I opted to just sprinkle them on top of individual servings. Otherwise, I think the bread would soak up too much of the broth. Serve with salad and bread and enjoy!

White Bean and Arborio Rice Soup
 
Author:
Ingredients
  • 3 Tbs olive oil, divided
  • ⅔ C Arborio rice
  • 3 garlic cloves, minced
  • 3-1/4 tsp fresh rosemary, chopped
  • 6 C vegetable broth
  • 2 C cabbage, sliced
  • 1 bay leaf
  • 2 slices of Italian bread, torn into pieces (1 C)
  • ¼ C pine nuts
  • 1 15-oz can cannellini beans, drained and rinsed
Directions
  1. Heat 2 Tbs of olive oil in a large soup pot over medium heat. Add the rice and toasted for about 5 minutes, stirring often. Stir in the garlic and rosemary and cook 2 more minutes.
  2. Add the broth, cabbage and bay leaf. Cover and bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
  3. Meanwhile, pulse the bread and pine nuts in a food processor until you get small crumbs.
  4. Heat the remaining Tbs of olive oil in a skillet and add the bread/nut mixture. Toast over medium heat, stirring often, about 5 minutes.
  5. Add the beans to the soup and cook 5 minutes. Check to make sure the rice is tender.
  6. Remove the bay leaf and season with salt and pepper.
  7. The recipe says to stir in the bread crumbs, but I opted to just sprinkle them on top of individual servings. Otherwise, I think the bread would soak up too much of the broth.
  8. Serve with salad and bread and enjoy!

 

Comments

  1. narf77 says

    Heaven on a most delicious stick! This is a must try recipe that I am going to make in the next few days. Cheers for something scrumptious :)

  2. Emily says

    Oh man, this may be just the perfect thing to welcome fall a.k.a soup weather. I do love me some soup.

    Do you think cashews could sub for the pine nuts?

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