Minestrone with Cannellini Beans and Rice

Name: Minestrone with Cannellini Beans and Rice
Cuisine: Italian
Ingredients: 8 ounces green beans, trimmed and cut into 2-inch pieces; 2 medium-size zucchini, diced; 1½ cups cooked cannellini beans or 1 (15.5-ounce) can cannellini beans, rinsed and drained; 1½ cups cooked cannellini beans or 1 (15.5-ounce) can cannellini beans, rinsed and drained; 1 teaspoon minced fresh oregano or ½ teaspoon dried oregano; 1 teaspoon minced fresh oregano or ½ teaspoon dried oregano; ½ teaspoon minced fresh thyme or ¼ teaspoon dried thyme; ½ teaspoon minced fresh thyme or ¼ teaspoon dried thyme; 7 cups vegetable broth; 1 bay leaf; 1 tablespoon minced fresh basil or 1 teaspoon dried basil; 1 tablespoon minced fresh basil or 1 teaspoon dried basil; 2 carrots, peeled and diced; 3 garlic cloves, minced; ½ cup uncooked long-grain brown rice; 1 (14.5-ounce) can diced tomatoes, drained; ⅛ teaspoon freshly ground black pepper; 1 teaspoon salt; ¼ cup minced fresh Italian parsley; 1 medium-size onion, minced; 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

This Recipe Unites Brown Rice and cannellini beans in an herbaceous vegetable soup that is especially good served with warm garlic bread.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 medium-size onion

Europe
Italy
Soup
Vegan
Gluten-free

Method

Heat the oil or water in a large pot over medium heat. Add the onion, carrots, and garlic and cook, stirring frequently, until the vegetables begin to soften, about 5 minutes. Add the rice, tomatoes, broth, bay leaf, and the dried basil, oregano, and thyme (if using), and bring to a boil. Reduce the heat to a simmer, cover, and cook for 15 minutes.
Stir in the