Minestrone Soup

Minestrone Soup

    • Cook Time
    • Minutes

This soup stay fresh for 2–3 days.  It can also be frozen and enjoyed at a later time.

Ingredients

  • Olive oil
  • 1 large onion
  • 3 stalks celery
  • 2 cloves garlic minced
  • 1 bay leaf
  • 1/3 cup brown rice
  • 1 16 oz can kidney beans (drained)
  • 1 lb fresh green beans cut 1” cut
  • 6 cups of vegetable stock
  • 1 28oz. can tomatoes with juice

Instructions

  • 1. Sauté onion, celery, carrots, and garlic until softened.
  • 2. Add stock, rice and bay leaf.
  • 3. Bring to a boil and cover, reducing heat to a simmer for 50 minutes.
  • 4. Stir occasionally.
  • 5. Stir in kidney beans and green beans and simmer for 5-10 minutes.
  • 6. Remove bay leaf before serving.

Instructions

  • 1. Sauté onion, celery, carrots, and garlic until softened.
  • 2. Add stock, rice and bay leaf.
  • 3. Bring to a boil and cover, reducing heat to a simmer for 50 minutes.
  • 4. Stir occasionally.
  • 5. Stir in kidney beans and green beans and simmer for 5-10 minutes.
  • 6. Remove bay leaf before serving.

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About Chef

Dr. Olivia Joseph

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