Minestrone with Arborio Rice

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Minestrone with Arborio Rice

Minestrone with Arborio Rice:
Serves 4

1/4 c plus 4 teaspoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, cut into 1/4 inch dice
2 celery ribs, sliced
1 zucchini, cut into quarters lengthwise and then crosswise into thin slices
1/4 lb. green cabbage, shredded
1-1/2 quarts chicken broth
1-15 oz. can drained and rinsed pinto beans
1/2 c. arborio rice
3/4 lb. boiling potatoes, peeled and cut into 1/4-inch dice
1 T tomato paste
1 bay leaf
1/2 t dried thyme
2-1/4 t salt
1/4 t ground pepper
2 T grated Parmesan

In a large pot, heat the 1/4 c olive oil over moderate heat. Add the onion and cook, stirring occasionally until golden, about 5 minutes. Add the garlic, carrots and celery, stirring occasionally for 5 minutes. Next add zucchini and cabbage. Cook, stirring occasionally until the vegetables start to soften.

Add the broth, beans, rice, potatoes, tomato paste, bay leaf, thyme and salt to the pot. Bring to a boil. Reduce the heat to low and simmer, partially covered until the rice and vegetables are tender, about 15 minutes. Remove the bay leaf.

Stir the pepper into the soup, and top each bowlful with Parmesan and drizzle with 1 teaspoon of the remaining oil.

NOTE: This was actually from last night. I can't remember the name of the cook book I got it from (I had made a copy of it). It was good - in fact, H had 2 bowlfuls. Tonight we had Taco Salad.