Dinner Tonight: Spring Minestrone With Brown Basmati Rice Recipe

1. 1

   In a large saucepan or dutch oven, heat the oil over medium-high heat, then add the sliced shallots and garlic and saute until soft but not browned. Add the rice and toast for a minute or so, then add the stock and bring to a boil. Cover and simmer over low heat until the rice is just tender, 35-45 minutes.

2. 2

   Add the vegetables to the soup and simmer for 2-3 minutes, until cooked but still barely crunchy. Serve immediately while the vegetables are still crisp.

* Per serving · 4 servings · Values may vary.

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