Minestrone with Cannellini Beans and Rice
THIS RECIPE UNITES BROWN RICE and cannellini beans in an herbaceous
vegetable soup that is especially good served with warm garlic bread.
1 tablespoon olive oil or ¼ cup water
1 medium-size onion, minced
2 carrots, peeled and diced
3 garlic cloves, minced
½ cup uncooked long-grain brown rice
1 (14.5-ounce) can diced tomatoes, drained
7 cups vegetable broth
1 bay leaf
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon minced fresh oregano or ½ teaspoon dried oregano
½ teaspoon minced fresh thyme or ¼ teaspoon dried thyme
8 ounces green beans, trimmed and cut into 2-inch pieces
2 medium-size zucchini, diced
1½ cups cooked cannellini beans or 1 (15.5-ounce) can cannellini beans, rinsed and drained
Minestrone with Cannellini Beans and Rice
1 teaspoon salt
⅛ teaspoon freshly ground black pepper
¼ cup minced fresh Italian parsley
1. Heat the oil or water in a large pot over medium heat. Add the onion,
carrots, and garlic and cook, stirring frequently, until the vegetables
begin to soften, about 5 minutes. Add the rice, tomatoes, broth, bay
leaf, and the dried basil, oregano, and thyme (if using), and bring to a
boil. Reduce the heat to a simmer, cover, and cook for 15 minutes.
2. Stir in the green beans and cook until the rice is just tender, about 20
minutes longer.
3. Stir in the zucchini and cannellini beans, salt, and pepper and simmer
for 10 minutes. Taste and adjust the seasonings if needed. Remove the
bay leaf, then stir in the parsley, and the fresh basil, oregano, and
thyme (if using). Serve hot.