Minestrone with Arborio Rice

My husband, Greg, calls this soup "restaurant good". I like it because it uses stuff from my garden. But I won't lie, it is really, really good! Enjoy! (That's my garden there!)

Minestrone with Arborio Rice

Ingredients:

1/4 cup, plus 4 teaspoons olive oil
1 onion, chopped
2 garlic cloves, minced
2 carrots, cut into a 1/4 inch dice
2 celery, sliced
1 zucchini, cut into quarters lengthwise then crosswise into thin slices
3/4 pound green cabbage, kale, spinach, chard, or collards (I use whatever is in the garden, or on hand)
1 1/2 quart vegetable broth- can be store bought or homemade
1 2/3 cup drained and rinsed canned pinto beans (one 15 ounce can)
1/2 cup Arborio rice
3/4 pound boiling potatoes (about 2) peeled and cut into a 1/4 inch dice
1 TBSP tomato paste
1 bay leaf
1/2 tsp dried thyme
2 1/4 tsp Himalayan sea salt
1/4 fresh ground pepper

1. In a large pot, heat 1/4 cup olive oil over medium 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 zucchini and greens (cabbage, kale, spinach, or collards). Cook, stirring occasionally, until the vegetables start to soften, about 5 more minutes.

2. Add the broth, beans, rice, potatoes, tomato paste, 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.

3. Stir in the pepper.

*Optional- add a little Parmesan to each bowl and a drizzle of olive oil.