I'm at that point again that I'm trying to scrape by on the food I have in the house and not buy groceries until absolutely, positively necessary. Actually, this is one of the best ways to get creative with cooking!
I knew it was time for soup again. Let's face it, it's always time for soup. I wanted something creamy, but didn't want to have to buy any additional ingredients. That's where the arborio rice comes in. Luckily, I had some left over from the risotto that I made for Thanksgiving. The rice cooks down into a dreamy, creamy consistency that is just lovely. The veggies, beans, and spices were things I had on-hand already. Feel free to change up the veggies as you wish.
This soup is a simple, delicious, one-pot meal that comes together in less than 30 minutes. Aw, yeah. That's what I'm talkin' about!
Ingredients:
1 Tbsp olive oil
4 cloves garlic, minced
1 cup arborio rice
6 cups vegetable broth (To reduce sodium, you can replace 2 cups of broth with 2 cups of water)
3/4 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
15 oz can white beans, drained and rinsed
10 oz bag frozen veggies (I used broccoli, cauliflower, and carrots)
2 cups packed baby spinach
Directions:
In a large soup pot, heat olive oil on medium heat. Add garlic and saute for about a minute. Add the rice and cook about 2 minutes, stirring to cover the rice with the oil. Add in the vegetable broth and the basil, thyme, and oregano, and stir to combine. Increase the heat to bring to a boil. Decrease heat to medium and cover and cook for 12-15 minutes, until rice is soft.
When rice is cooked through, add the beans and veggies, and cook for 7-10 minutes or until heated through. Stir in spinach and cook until wilted. Serve hot.
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