30 mins

Rice & white bean soup with side salad

Dinner

Four servings

Nutrition info

• ⅓ cup olive oil
• 1 ½ tbsp minced garlic
• 1 cup arborio rice
• 5 cups vegetable broth
• 1 ½ tbsp italian seasoning
• 4 cups cauliflower
• 2 cups white beans
• 2 cups spinach
• 6 cups mixed greens
• 2 tbsp balsamic vinegar
• 1 lemon

Directions

• Step 1

  In a pot, heat 4 tsp olive oil over medium heat: add garlic and cook 1 minute. Add arborio rice and cook, stirring, 2 minutes more.

  In this recipe

  • ⅓ cup olive oil
  • 1 ½ tbsp minced garlic
  • 1 cup arborio rice
• Step 2

  Stir in broth and italian seasoning. Let come to a simmer, then cover and cook 8 minutes. Rice should softened but not quite cooked.

  In this recipe

  • 5 cups vegetable broth
  • 1 ½ tbsp italian seasoning
• Step 3

  Meanwhile, chop cauliflower into bite sized pieces. Drain and rinse white beans.

  In this recipe

  • 4 cups cauliflower
  • 2 cups white beans
• Step 4

  Stir cauliflower and white beans into rice. Cover and cook, stirring occasionally, until rice is tender, 8 to 10 minutes. Stir in spinach and cook just until wilted, 1 to 2 minutes. Remove from heat, season with salt and pepper to taste.

  In this recipe

  • 4 cups cauliflower
  • 2 cups white beans
  • 2 cups spinach
• Step 5

  Place mixed greens in a salad bowl; drizzle with remaining 4 tbsp olive oil and the balsamic. Season with salt and pepper to taste and toss to coat.

  In this recipe

  • ⅓ cup olive oil
  • 6 cups mixed greens
  • 2 tbsp balsamic vinegar
• Step 6

  Divide soup into bowls, topped with a drizzle of lemon juice. Enjoy with side salad.

  In this recipe

  • 1 lemon