Brown Jasmine Rice Soup with Cannellini, Spinach, and Rosemary
  • 1tablespoon olive oil
  • 1cup diced onion
  • 2tablespoons coarsely chopped garlic
  • 1teaspoon Italian herb blend
  • 1/2teaspoon crushed red pepper flakes
  • 2tablespoons balsamic vinegar
  • 4cups low-sodium vegetable broth
  • 1(15-ounce) can diced tomatoes, undrained
  • 2 1/2cups water
  • 2/3cup brown jasmine rice
  • 2(15-ounce) cans low-sodium cannellini beans, rinsed and drained
  • 1/4 cup pitted, chopped black olives
  • 9-10ounces baby spinach leaves or coarsely chopped spinach
  • 1large roasted red bell pepper, seeded and dicedbottled is fine
  • 1teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • 3teaspoons chopped fresh rosemary
  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 more. Stir in vinegar and cook until it evaporates, about 30 seconds.
  2. Stir in broth, tomatoes (with liquid), water, and rice. Bring to a 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, 8–10 minutes longer. 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 salt, black pepper, and rosemary to taste.
Recipe Notes
Nutrition Facts
Brown Jasmine Rice Soup with Cannellini, Spinach, and Rosemary
Amount Per Serving
Calories 176 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
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, 3g fat (1g mono, 1g poly, 0g sat), 0mg chol, 7g protein, 30g carb, 6g fiber, 569mg sodium