Arborio rice, the same rice used in risotto, makes a comforting base for a spring soup, perfect for drizzly spring evenings.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Heat the oil in a soup pot. Add the onion and garlic and sauté over medium-low heat until both are golden.
Step 2
Add the broth, 2 cups of the water, rice, mushrooms, and basil. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 to 20 minutes, stirring occasionally, or until the rice is tender.
Step 3
Stir in the asparagus and remaining 2 cups water. Cover and cook for 5 minutes longer.
Step 4
Add the peas, tomatoes, parsley, and dried tomatoes. Heat through, and add more water as needed to give the soup a thick but still soupy consistency. Season with salt and pepper and serve.
Nutrition Information
Step 5
Per serving:
Step 6
Calories: 197
Step 7
Total fat: 4g
Step 8
Protein: 7g
Step 9
Fiber: 5g
Step 10
Carbohydrate: 34g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 290mg
