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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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In 'Summer Gatherings' by Rick Rodgers Ingredients:
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 |
Directions:
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.
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