Food and Wine. Comfort food!
My Private Note
Units: US | Metric
- 1/4 cup olive oil, plus
- 4 teaspoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, cut into 1/4-inch dice
- 2 celery ribs, sliced
- 1 zucchini, cut in quarters lengthwise and then crosswise into thin slices
- 3/4 lb green cabbage, shredded (about 1/4 head)
- 1 1/2 quarts canned low sodium chicken broth or 1 1/2 quarts homemade stock
- 1 2/3 cups drained and rinsed canned pinto beans (one 15-ounce can)
- 1/2 cup arborio rice
- 3/4 lb boiling potato, peeled and cut into 1/4-inch dice (about 2)
- 1 tablespoon tomato paste
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 2 1/4 teaspoons salt
- 1/4 teaspoon fresh ground black pepper
- 2 tablespoons grated parmesan cheese
- 1In a large pot, heat the 1/4 cup oil over moderate heat. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic, carrots, and celery.
- 2Cook, stirring occasionally, for 5 minutes.
- 3Add the zucchini and cabbage. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes longer.
- 4Add the broth, beans, rice, potatoes, tomato paste, bay leaf, thyme, and salt to the pot. Bring to a boil.
- 5Reduce the heat and simmer, partially covered, until the rice and vegetables are tender, about 15 minutes. Remove the bay leaf.
- 6Stir the pepper into the soup. Sprinkle each bowlful with Parmesan and drizzle each with 1 teaspoon of the remaining oil.
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Nutritional Facts for Minestrone With Arborio Rice
Serving Size: 1 (812 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 538.5
- Calories from Fat 200
- Total Fat 22.2 g
- Saturated Fat 3.8 g
- Cholesterol 2.2 mg
- Sodium 1842.5 mg
- Total Carbohydrate 70.7 g
- Dietary Fiber 11.2 g
- Sugars 8.7 g
- Protein 19.0 g