White Bean and Arborio Rice Soup

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• White rice

  Long-grain, regular, raw, enriched

  ⅔ cup or 123g

• Garlic

  Raw

  3 cloves, minced or 9g

• Rosemary

  Fresh

  3 ¼ tsp or 2g

• Vegetable Broth

  From bouillons. Low sodium

  6 cup or 1.44kg

• Cabbage

  Raw

  2 cup, shredded or 140g

• Bay Leaves

  McCormick

  1 leaf or 0.2g

• Italian bread

  2 slice, large or 60g

• Pine nuts

  Nuts, dried

  4 tbsp or 34g

• White beans

  Mature seeds, canned

  2 cup or 524g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat half of the olive oil in a pot over medium heat. Add the Arborio rice and sauté for 6 minutes, stirring occasionally, until toasted. Stir in the minced garlic and chopped rosemary, cooking for an additional 2 minutes.
2. Add the vegetable broth, shredded cabbage, and bay leaf to the pot. Cover and bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
3. In a food processor, pulse the torn Italian bread and pine nuts until small crumbs form.
4. Heat the remaining olive oil in a skillet over medium heat. Add the breadcrumb mixture and sauté for 5 minutes, or until the breadcrumbs are crisp and toasted.
5. Add the drained and rinsed cannellini beans to the soup and cook for 5 more minutes, until the rice is tender. Remove the bay leaf and stir in the breadcrumb mixture.
6. Season with salt and pepper to taste and serve hot.

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