Delicious Living
Ingredients
  • 1 tablespoon olive oil
  • 1 cup onion (diced)
  • 2 tablespoons garlic (coarsely chopped)
  • 1 teaspoon Italian herb blend
  • 1/2 teaspoon balsamic vinegar
  • 4 cups low-sodium chicken broth
  • 1 (15-ounce) can diced tomatoes (undrained)
  • 2 1/2 cups water
  • 2/3 cup brown jasmine rice
  • 2 (15-ounce) cans low-sodium cannellini beans (rinsed and drained)
  • 1/4 cup black olives (pitted and chopped)
  • 9-10 ounces baby spinach leaves or coarsely chopped spinach
  • 1 large roasted red bell pepper (bottled is fine) (seeded and diced)
  • 1 teaspoon salt (plus more to taste)
  • freshly ground black pepper
  • 3 teaspoons fresh rosemary (chopped)

Jasmine Rice Soup with Cannellini and Rosemary

Lorna Sass | Delicious Living
  • Serves: 10 people
  • Calories per serving: 176

Brown jasmine is a slender, aromatic, and moist long-grain rice that cooks in about 30 minutes. Look for prepackaged organic varieties to avoid cross-contamination. If you’re not sensitive to dairy, stir Romano cheese into the soup at the end of cooking.

 

Directions
  1. Heat olive oil in a large, heavy pot over medium-high heat. Stir in onion; cook for 2 minutes, stirring occasionally. Stir in garlic, Italian herbs, and crushed red pepper; cook for 30 seconds or more. Stir in vinegar and cook until it evaporates, about 30 seconds.
  2. Stir in broth, tomatoes (with liquid), water, and rice. Bring to boil over high heat. Cover and cook over medium heat for 30-40 minutes.
  3. Stir in beans and olives. Cover and cook until rice is tender, 2 minutes or more. Stir in spinach, red bell pepper, and salt to taste. Cook over medium heat, uncovered, until spinach is tender, about 1 minute.
  4. Turn off heat. Stir in black pepper and rosemary to taste.

PER SERVING: 176 cal, 2g fat (1g mono, 1g poly, 0g sat), 0mg chol, 7g protein, 30g carb, 6g fiber, 569mg sodium

  

PER SERVING: 176 cal, 2g fat (1g mono, 1g poly, 0g sat), 0mg chol, 7g protein, 30g carb, 6g fiber, 569mg sodium
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