Sep 26, 2012 8:52 PM by Faye DeHoff
TUCSON - Fall is in the air, a perfect time to think about making a hearty soup for your family.
In today's 'Let's Make a Meal', food contributor Jennifer English says this recipe for minestrone soup is both heart-warming and heart healthy. Jennifer says zucchini is available in the market right now.
1 Tbsp. olive oil
1 medium to large onion, chopped
3 carrots, sliced or diced
2 stalks celery, diced
2 cloves garlic, minced
6 cups vegetable stock or water
1 bay leaf
1 28-oz. can tomatoes with
1/3 cup brown rice
1 16-oz. can organic kidney
beans, undrained, or 2 cups
home-cooked kidney beans
1 lb. fresh green beans, cut
into 1-inch pieces or one
10-oz. package frozen cut
In a 6-qt. pot, sauté onion, celery, carrots, and garlic until softened. Add stock or water, tomatoes, rice, and bay leaf. Bring to a boil and cover, reducing heat to a simmer for 50 minutes; stir occasionally. Stir in kidney beans and green beans and simmer for 5-10 minutes more until all vegetables are tender.
Remove bay leaf before serving.