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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


Cost per serving $1.94 view details


In a Dutch oven cook celery and onion in hot oil until tender. Reduce heat to medium-low; add garlic, sauté 1 minute.
Add beef broth, water and rice. Bring to boiling; reduce heat. Simmer, covered for 15 minutes.
Add the beans, tomatoes, zucchini, thyme, oregano and pepper. Cook and stir until zucchini is crisp tender.
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.
Make this lighter by using chicken or vegetable broth in place of beef.
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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