Do you know what I love?
Sitting down to a meal that’s comforting and healthy…and costs less than a few dollars to prepare.
This bowl of soup is incredibly filling from the combination of hearty cabbage, creamy arborio rice and protein-filled cannellini beans.
Plus, the best part is that I used half a head of cabbage for this soup, which literally cost 50 cents, 1 can of beans (again, less than $1), arborio rice that was already sitting in the pantry, and day-old bread that was just waiting to be used.
So whether you’re on a tight budget or simply looking for a simple, comforting bowl of soup, look no further than this White Bean and Arborio Rice Soup.
This is the first time I’ve used arborio rice to cook something other than risotto. I loved the way that it absorbed the flavors from the broth and cooked without needing to be stirred constantly!
Also, while this is traditionally a Northern Italian soup, I decided to add a generous pinch of Herbs de Provence for extra flavor. You could definitely chose to omit this step and/or stick with your favorite Italian herbs.
White Bean and Arborio Rice Soup
Adapted from Vegetarian Times
Keywords: soup/stew entree vegetarian vegan beans cabbage Italian
Ingredients
- 3 tbs. olive oil
- 2/3 cup aborio rice
- 3 garlic cloves, minced
- Generous pinch Herbs de Provence
- 4 cups low sodium chicken or vegetable broth
- 2 cups water
- 1/2 head cabbage, sliced
- 2 bay leaves
- 2 slices Italian bread, plus additional bread for croutons (optional)
- 1/4 cup pine nuts
- 1 15/5 oz. can cannellini beans, rinsed and drained
- Salt and pepper, to taste
Instructions
1. Heat 2 tbs. olive oil in large pot over medium heat. Add rice and cook, stirring frequently, for about 5-6 minutes. Add garlic, herbs de provence and cook additional 2 minutes. Add broth, cabbage and bay leaves. Cover, bring to a boil, then reduce heat and simmer 10 minutes.
2. Meanwhile, place 2 slices bread and pine nuts in a food processor and pulse until “small crumbs” form.
3. Heat remaining tbs. olive oil in small skillet. Add breadcrumb mixture and saute 5 minutes, until golden brown and toasted.
4. Add beans to soup and cook additional 5 minutes or until rice is tender. Season with salt and pepper. Remove bay leaves, serve in bowls and top with breadcrumbs and (optional) croutons, and enjoy!
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Using Random.org the winner of Simple Green is “mom” (I promise, it was done fairly)!
~Don’t forget to win a $50 gift card when you Share Your Goodness!
~What is your favorite budget-friendly meal?
