Arborio Rice Soup with Spring Vegetables

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 to 3 cloves garlic, minced
• One 32-ounce carton low-sodium vegetable broth
• 4 cups water
• 3/4 cup raw arborio rice
• 8 to 10 ounces crimini or baby bella mushrooms
• 1 teaspoon dried basil
• 2 cups slender asparagus stalks, cut into 1/2-inch lengths
• 1 cup fresh or thawed frozen green peas
• 1 cup diced fresh tomatoes
• 1/4 to 1/2 cup minced fresh parsley
• 1/4 cup sliced oil-cured sun-dried tomatoes
• Salt and freshly ground pepper to taste

1. Heat the oil in a soup pot.
2. Add the onion and garlic and saute over medium-low heat until both are golden.
3. Add the broth, 2 cups of the water, rice, mushrooms, and basil.
4. Bring to a rapid simmer, then lower the heat.
5. Cover and simmer gently for 15 to 20 minutes, stirring occasionally, or until the rice is tender.
6. Stir in the asparagus and remaining 2 cups water.
7. Cover and cook for 5 minutes longer.
8. Add the peas, tomatoes, parsley, and dried tomatoes.
9. Heat through, and add more water as needed to give the soup a thick but still soupy consistency.
10. Season with salt and pepper and serve.
11. Per serving:
12. Calories: 197
13. Total fat: 4g
14. Protein: 7g
15. Fiber: 5g
16. Carbohydrate: 34g
17. Cholesterol: 0mg
18. Sodium: 290mg

olive oil, onion, garlic, vegetable broth, water, arborio rice, crimini, basil, stalks, green peas, tomatoes, fresh parsley, sliced oilcured, salt

Taken from www.epicurious.com/recipes/food/views/arborio-rice-soup-with-spring-vegetables-378952 (may not work)