Rice & white bean soup with side salad
- 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
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.
Stir in broth and italian seasoning. Let come to a simmer, then cover and cook 8 minutes. Rice should softened but not quite cooked.
Meanwhile, chop cauliflower into bite sized pieces. Drain and rinse white beans.
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.
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.
Divide soup into bowls, topped with a drizzle of lemon juice. Enjoy with side salad.