Arborio Rice And White Bean Soup

• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 3/4 cup uncooked arborio rice
• 1 carton (32 ounces) vegetable broth
• 3/4 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1 package (16 ounces) frozen broccoli-cauliflower blend
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 2 cups fresh baby spinach
• Lemon wedges, optional

1. In a large saucepan, heat oil over medium heat; saute garlic 1 minute. Add rice; cook and stir 2 minutes. Stir in broth and herbs; bring to a boil. Reduce heat; simmer, covered, until rice is al dente, about 10 minutes.
2. Stir in frozen vegetables and beans; cook, covered, over medium heat until heated through and rice is tender, 8-10 minutes, stirring occasionally. Stir in spinach until wilted. If desired, serve with lemon wedges.

olive oil, garlic, arborio rice, vegetable broth, basil, thyme, oregano, broccolicauliflower, cannellini beans, baby spinach, lemon wedges

Taken from www.tasteofhome.com/recipes/arborio-rice-and-white-bean-soup/ (may not work)