Arborio Rice and White Bean Soup

1 Tablespoon Olive oil

3 garlic cloves, minced

¾ Cup arborio rice, raw

32 oz broth, vegetable or chicken

¾ teaspoon basil

½ tsp thyme

¼ tsp oregano

16 oz frozen broccoli or broccoli-cauliflower

1 can (15oz) cannellini beans, rinsed, drained

2 Cup fresh spinach

In a large saucepan, heat oil over medium heat; saute garlic 1 minute. Add rice; cook and stir 2 minutes. Stir in broth and herbs; bring to a boil. Reduce heat; simmer, covered, until rice is al dente, about 10 minutes.

Stir in frozen vegetables and beans; cook, covered, over medium heat until heated through and rice is tender, 8-10 minutes, stirring occasionally. Stir in spinach until wilted. If desired, serve with lemon wedges.