Arborio rice, the same rice used in risotto, makes a comforting base for a spring soup, perfect for drizzly spring evenings.

　　

Ingredients

6 servings

　　1 tablespoon olive oil

　　1 medium onion, finely chopped

　　2 to 3 cloves garlic, minced

　　One 32-ounce carton low-sodium vegetable broth

　　4 cups water

　　3/4 cup raw arborio rice

　　8 to 10 ounces crimini or baby bella mushrooms

　　1 teaspoon dried basil

　　2 cups slender asparagus stalks, cut into 1/2-inch lengths

　　1 cup fresh or thawed frozen green peas

　　1 cup diced fresh tomatoes

　　1/4 to 1/2 cup minced fresh parsley

　　1/4 cup sliced oil-cured sun-dried tomatoes

　　Salt and freshly ground pepper to taste

　　

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

　　Vegan Soups and Hearty Stews for All Seasons