Arborio White Bean Soup

ONE
1 tsp olive oil
2/3 cup Arborio rice
TWO
5 cloves garlic, minced or pressed
2 tsp rosemary
THREE
6 cups low-sodium vegetable broth
2 cups sliced cabbage
1 bay leaf
FOUR
2 slices Italian bread, torn into 1-inch pieces (1 cup)
1/4 cup pine nuts

1 tsp olive oil

FIVE
15-oz. can cannellini beans, rinsed and drained
 Salt and pepper, to taste

Sauté the ingredients in ONE for about 6 minutes, or until toasted, stirring occasionally. Add ingredients in TWO and cook for about 2 more minutes, stirring constantly. Add ingredients in THREE and bring to a boil. Reduce heat to medium-low, and simmer, covered for 10 minutes.
Pulse ingredients in FOUR in a food processor until small crumbs form. Saute in a sauce pan with the olive oil until crisp and toasted.
Add ingredients in FIVE and cook 5 minutes more, or until rice is tender. Remove bay leaf.