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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 15 Minutes
Diets
A good soup on a frigid winter day is like a warm hug from a beloved grandparent; cozy and nurturing. I love making minestrone because it’s packed with vegetables and is so filling it can be a complete meal. I use Arborio instead of pasta to give it heft, without heaviness. The Arborio becomes pleasantly chewy and gives the soup a silky, comforting body. Make it and enjoy a steaming bowl.
1/4 cup oil
1 onion, finely diced
5 cloves garlic, minced or 5 cubes Gefen Frozen Garlic
2 carrots, diced
3 stalks celery, diced
2 ripe tomatoes, diced
1 zucchini, diced
2 large Yukon Gold potatoes, diced
2 tablespoons tomato paste
2 bay leaves
1 teaspoon dried oregano
2 teaspoons sea salt
1/2 teaspoon freshly cracked black pepper
9 cups Manischewitz Vegetable Broth
1 (15-ounce) can cannellini beans, rinsed
1/2 cup Beleaves Arborio Rice, rinsed
1/4 cup parsley, washed and chopped
Heat olive oil in a large pot over medium heat. Add onion and cook until translucent. Add garlic and cook until fragrant, 30 seconds. Add carrot, celery, tomatoes, zucchini, and potatoes. Cook eight to 10 minutes, stirring often, until very soft and lightly golden. Stir in tomato paste and season with bay leaves, oregano, salt, and pepper.
Stir well. Add broth and bring to a gentle boil. Stir in the beans and cook until soft, about 20 minutes. Add arborio rice and cook an additional 20 to 25 minutes, stirring occasionally. The soup should thicken slightly but remain brothy.
Remove bay leaf. Add parsley, and stir. Cook another two to three minutes and serve hot.
Sponsored by Beleaves
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