Jasmine Rice Soup with Cannellini and Rosemary
Servings
10people
Servings
10people
Ingredients
  • 1tablespoon olive oil
  • 1cup oniondiced
  • 2tablespoons garliccoarsely chopped
  • 1teaspoon Italian herb blend
  • 1/2teaspoon balsamic vinegar
  • 4cups low-sodium chicken broth
  • 1 (15-ounce) can diced tomatoesundrained
  • 2 1/2cups water
  • 2/3cup brown jasmine rice
  • 2(15-ounce) cans low-sodium cannellini beansrinsed and drained
  • 1/4 cup black olivespitted and chopped
  • 9-10 ounces baby spinach leaves or coarsely chopped spinach
  • 1 large roasted red bell pepper (bottled is fine)seeded and diced
  • 1teaspoon saltplus more to taste
  • freshly ground black pepper
  • 3teaspoons fresh rosemarychopped
Instructions
  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.
Recipe Notes
Nutrition Facts
Jasmine Rice Soup with Cannellini and Rosemary
Amount Per Serving
Calories 176 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 569mg 24%
Total Carbohydrates 30g 10%
Dietary Fiber 6g 24%
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.

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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