Arborio Rice Soup with Spring Vegetables

Preparation

1. 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.

2. 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