White Bean and Vegetable Rice Soup
Cheesy Cornbread Muffins
Ingredients
- 2 (32-oz) cartons chicken broth
- 2 (15-oz) cans cannellini beans, drained and rinsed
- 1 (16-oz) pkg frozen mixed vegetables
- ½ cup long-grain white rice
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 (10-oz) pkg spinach
- ½ cup shredded Parmesan cheese
Instructions
- Combine broth, beans, and frozen vegetables in a large Dutch oven; bring to a boil over medium-high heat. Stir in rice, thyme, and garlic powder; cover, reduce heat, and simmer 20 minutes, stirring occasionally.
- Remove from heat; stir in spinach until wilted. Top each serving with cheese.
Side Dish Ingredients
- 2 (6.5-oz) pkg cornbread mix
- 1 cup shredded Cheddar cheese
Side Dish Instructions
- Prepare cornbread batter according to package directions for muffins; stir cheese into batter. Bake according to package directions.
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