White Bean and Arborio Rice Soup

• 3 Tbs. olive oil, divided
• 23 cup Arborio rice
• 3 cloves garlic, minced (1 Tbs.)
• 3 1/4 tsp. chopped fresh rosemary
• 6 cups low-sodium vegetable broth
• 2 cups sliced cabbage
• 1 bay leaf
• 2 slices Italian bread, torn into 1-inch pieces (1 cup)
• 1/4 cup pine nuts
• 1 15.5-oz. can cannellini beans, rinsed and drained

1. Heat 2 Tbs.
2. oil in pot over medium heat.
3. Add rice, and saute 6 minutes, or until toasted, stirring occasionally.
4. Stir in garlic and rosemary, and cook 2 minutes more.
5. Add broth, cabbage, and bay leaf; cover, and bring to a boil.
6. Reduce heat to medium-low, and simmer 10 minutes.
7. Pulse bread and pine nuts in food processor until small crumbs form.
8. Heat remaining 1 Tbs.
9. oil in skillet over medium heat.
10. Add breadcrumb mixture, and saute 5 minutes, or until breadcrumbs are crisp and toasted.
11. Add beans to soup, and cook 5 minutes more, or until rice is tender.
12. Remove bay leaf, and stir in breadcrumbs.
13. Season with salt and pepper, if desired.

olive oil, arborio rice, garlic, rosemary, lowsodium, cabbage, bay leaf, italian bread, pine nuts, cannellini beans

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