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Arborio Rice and White Bean Soup

Soup is the ultimate comfort food. This hearty, satisfying soup with arborio rice is low in fat and comes together in less than 30 minutes. —Deanna McDonald, Grand Rapids, Michigan
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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


  • 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.
  • 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.

Test Kitchen tips
  • The arborio rice cooks up tender with a texture that is smoother than long grain rice.
  • A combination of fresh and frozen veggies make this soup easy to throw together. The pieces of broccoli and cauliflower are large, but cut easily with your spoon if you find them to be too big.

  • Health Tip: Neutral flavor and tender skin make white beans a versatile addition to any soup or stew. They add almost 4 grams of fiber per serving in this recipe. If you want to cut sodium, use reduced-sodium broth.
    Nutrition Facts
    1-3/4 cups: 303 calories, 4g fat (1g saturated fat), 0 cholesterol, 861mg sodium, 52g carbohydrate (2g sugars, 6g fiber), 9g protein.

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    Click stars to rate
    Average Rating:
    • Carly
      Mar 9, 2021

      2 stars because it was really convenient and not "gross", but I think it is perhaps the least flavorful thing I have ever eaten.

    • M
      Oct 29, 2019

      Super easy to make. I used carrots instead of broccoli and cauliflower and also sauteed some mushrooms in lemon juice and threw those in, too. The lemon makes a big difference in flavor. If you have leftovers, they will magically turn into risotto overnight! :)

    • Michelle
      Aug 26, 2019

      I added an onion, salt and pepper when adding the garlic. I added frozen bell pepper blend with the other frozen vegetables and it was delicious, plenty of flavor.

    • Kristen04
      Feb 28, 2018

      I'm giving this two stars because it's healthy, quick and easy to prepare all in one pot. Plus, it's really budget friendly. The texture of the rice, beans, and veggies all works. However, the flavor just isn't there, and that is the most important thing. I made the recipe as stated, but also added chopped onion, yellow bell pepper, salt and pepper to try to jazz it up. I also used a very good brand of veggie broth. It was still bland. My husband normally loves leftovers, but wouldn't bring this to work. I ate some of the leftover, but it didn't improve overnight.