Summer Minestrone II Recipe

Name: Summer Minestrone II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium onion, chopped; 12 red bell pepper, cut into 1/4-inch dice; 1 garlic clove, finely chopped; 2 small zucchini, cut into 1/2-inch dice; 12 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 tomatoes, seeded and cut into 1/2-inch dice; ¼ teaspoon chopped fresh thyme; ½ cup rice (Arborio); salt; fresh ground black pepper; chopped fresh basil, for garnish

Servings: persons

2 tablespoons extra virgin olive oil
1 medium onion, chopped
12 red bell pepper, cut into 1/4-inch dice
1 garlic clove, finely chopped
2 small zucchini, cut into 1/2-inch dice
12 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 tomatoes, seeded and cut into 1/2-inch dice
¼ teaspoon chopped fresh thyme
½ cup rice (Arborio)
salt
fresh ground black pepper
chopped fresh basil, for garnish

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.

885

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 medium onion, chopped, 12 red bell pepper, cut into 1/4-inch dice, 1 garlic clove, finely chopped, and more.

Yes, Summer Minestrone II falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer Minestrone II

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions