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Try this robust soup for a quick lunch or dinner. Serve with fruit or side salad and you're good to go.

I use Arborio rice in this soup. It's an Italian-grown grain that is shorter and plumper that any other short, grain rice. Traditionally used to make creamy risotto, it adds a similar texture to this bean and vegetable soup.

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $1.94 view details

Directions

1.
In a Dutch oven cook celery and onion in hot oil until tender. Reduce heat to medium-low; add garlic, sauté 1 minute.
2.
Add beef broth, water and rice. Bring to boiling; reduce heat. Simmer, covered for 15 minutes.
3.
Add the beans, tomatoes, zucchini, thyme, oregano and pepper. Cook and stir until zucchini is crisp tender.
4.
Add torn spinach; cook until wilted and heated through. Season to taste with additional salt and pepper, if desired. Top each serving with feta cheese.
Tip:
1.
Make this lighter by using chicken or vegetable broth in place of beef.
2.
Replace the Arborio Rice with 1 cup uncooked white rice that has been precooked, then added to soup just before serving.
Yield: 10 1/2 Cups
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Nutrition Facts

Amount Per Serving %DV
Serving Size 593g
Recipe makes 6 servings
Calories 281  
Calories from Fat 55 20%
Total Fat 6.29g 8%
Saturated Fat 2.62g 10%
Trans Fat 0.0g  
Cholesterol 11mg 4%
Sodium 1199mg 50%
Potassium 990mg 28%
Total Carbs 45.01g 12%
Dietary Fiber 7.3g 24%
Sugars 8.1g 5%
Protein 13.89g 22%

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