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.

No additional tips available.

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

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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.

Summer Minestrone II

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