White Beans & Arborio Rice

3 Tbs olive oil, divided
1 cup Arborio Rice
3 cloves garlic, minced
1 Tbs rosemary, chopped
4 cups vegetable broth
2 cups shredded cabbage
3 bay leaves
1/2 cup pine nuts, toasted
1 15.5oz can cannellini beans, rinsed and drained

1) Heat 2 Tbs olive oil in a pot over medium heat. Add rice and saute 6 minutes, or until toasted, stirring occasionally. Stir in garlic and rosemary, and cook 2 minutes more.
2) Add broth, cabbage and bay leaves. Cover and bring to a boil. Reduce heat to medium-low and simmer 10 minutes, until most of liquid has been absorbed.
3) Add beans and cook 5 minutes more, or until rice is tender. Remove bay leaves. Serve topped with toasted pine nuts.

Review: This was supposed to be a soup dish. However, I've well established my hatred of soup. Therefore, I reduced the amount of broth and made this more like a ragout. It was phenomenal. The cabbage was cooked down to a flavorful, but not spicy taste. It added a very savory quality to the dish that felt almost meaty.

Adapted from:
http://www.vegetariantimes.com/recipe/white-bean-and-arborio-rice-soup/