Summer Minestrone Ii

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 1/2 red bell pepper, cut into 1/4-inch dice
• 1 garlic clove, finely chopped
• 2 small zucchini, cut into 1/2-inch dice
• 1/2 lb green beans, cut into 1/2-inch lengths
• 1 lb shelled fresh cranberry beans (1 cup shelled)
• 6 cups vegetable stock
• 1 large ripe tomato, seeded and cut into 1/2-inch dice
• 1/4 teaspoon chopped fresh thyme
• 1/2 cup rice (arborio)
• salt
• fresh ground black pepper
• chopped fresh basil, for garnish

Recipe

• 1 heat the oil in a soup pot over medium heat.
• 2 add onion and red pepper and cook, stirring occasionally, until softened, about 3 minutes.
• 3 stir in the garlic and cook until it gives off its aroma, about 1 minute.
• 4 stir in the zucchini, green beans, and cranberry beans.
• 5 add the stock, 2 cups water, tomato, and thyme, and bring to a boil over high heat.
• 6 decrease heat to low and partially cover the pot.
• 7 simmer until the vegetables are tender, about 30 minutes.
• 8 meanwhile, bring a medium saucepan of lightly salted water to a boil over high heat.
• 9 add the rice and decrease heat to medium.
• 10 cook at a brisk simmer until the rice is tender, about 18 minutes.
• 11 drain the rice in a wire sieve and rinse under cold running water.
• 12 when the vegetables are tender, stir the rice into the soup and cook for a few minutes to blend the flavors.
• 13 season with salt and pepper to taste.
• 14 cool to room temperature; serve at room temperature, sprinkled with the basil.