Minestrone With Arborio Rice |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Food and Wine. Comfort food! Ingredients:
1/4 cup olive oil, plus |
4 teaspoons olive oil |
1 onion, chopped |
2 garlic cloves, minced |
2 carrots, cut into 1/4-inch dice |
2 celery ribs, sliced |
1 zucchini, cut in quarters lengthwise and then crosswise into thin slices |
3/4 lb green cabbage, shredded (about 1/4 head) |
1 1/2 quarts canned low sodium chicken broth or 1 1/2 quarts homemade stock |
1 2/3 cups drained and rinsed canned pinto beans (one 15-ounce can) |
1/2 cup arborio rice |
3/4 lb boiling potato, peeled and cut into 1/4-inch dice (about 2) |
1 tablespoon tomato paste |
1 bay leaf |
1/2 teaspoon dried thyme |
2 1/4 teaspoons salt |
1/4 teaspoon fresh ground black pepper |
2 tablespoons grated parmesan cheese |
Directions:
1. In a large pot, heat the 1/4 cup oil over moderate heat. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic, carrots, and celery.
2. Cook, stirring occasionally, for 5 minutes.
3. Add the zucchini and cabbage. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes longer.
4. Add the broth, beans, rice, potatoes, tomato paste, bay leaf, thyme, and salt to the pot. Bring to a boil.
5. Reduce the heat and simmer, partially covered, until the rice and vegetables are tender, about 15 minutes. Remove the bay leaf.
6. Stir the pepper into the soup. Sprinkle each bowlful with Parmesan and drizzle each with 1 teaspoon of the remaining oil.
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