This 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 (risotto) rice
3 cloves garlic, minced
3-1/4 tsp fresh rosemary, chopped
6 C veggie broth (I like to use Better Than Bouillon veggie base)
2 C sliced cabbage
1 bay leaf
2 slices Italian bread, torn into pieces (1 cup)
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.
Add 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.
Add 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.
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. Serve with salad and bread and enjoy!
