Minestrone with Arborio Rice
- Number of Servings: 4
Ingredients
2 tablespoons olive oil1 onion, chopped2 cloves garlic, minced2 carrots, cut into 1/4-inch dice2 ribs celery, sliced1 small green pepper, chopped3 cups kale, chopped3 cups vegetable broth3 cups water1 2/3 cups drained and rinsed canned chickpeas (one 15-ounce can)1/2 cup arborio rice3/4 pound boiling potatoes (about 2), peeled and cut into 1/4-inch dice2 cups of diced tomatoes1 bay leaf1/2 teaspoon dried thyme1 teaspoons salt1/4 teaspoon fresh-ground black pepper2 tablespoons grated Parmesan
In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic, carrots, and celery. Cook, stirring occasionally, for 5 minutes. Add the pepper and the kale. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes longer.
Add the broth, chickpeas, rice, potatoes, tomatoes, bay leaf, thyme, and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, until the rice and vegetables are tender, about 15 minutes. Remove the bay leaf.
Stir the pepper into the soup. Sprinkle each bowlful with Parmesan. Drizzle with oil if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user MADEMCHE.
Add the broth, chickpeas, rice, potatoes, tomatoes, bay leaf, thyme, and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, until the rice and vegetables are tender, about 15 minutes. Remove the bay leaf.
Stir the pepper into the soup. Sprinkle each bowlful with Parmesan. Drizzle with oil if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user MADEMCHE.
Nutritional Info Amount Per Serving
- Calories: 491.8
- Total Fat: 10.4 g
- Cholesterol: 2.0 mg
- Sodium: 725.8 mg
- Total Carbs: 87.2 g
- Dietary Fiber: 15.7 g
- Protein: 16.1 g
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