So here's a secret...this soup is a vegan-friendly recipe. Hubby didn't know (still doesn't) but it was so good it doesn't matter, he even had left overs, so there! It's a soup packed with veggies and the great thing about minestrone is that you can throw in any veggies you have hanging around.
Minestrone Soup with Rice
1 C cooked rice (any variety you prefer)
3 Tbsp vegetable oil
1 onion, chopped
1 leek, diced
1 celery stalk, chopped
2 carrots, chopped
3 garlic cloves, minced or pressed
1 - 14.5 oz can diced tomatoes
1 qt (32-oz box) vegetable broth
1 - 14 oz can cannellini beans, drained and rinsed
3 C chopped baby spinach (tough stems removed)
salt and pepper to taste
Heat oil in Dutch oven over medium-high heat. Add all chopped vegetables and garlic; cook about 10 minutes, or until onions are translucent.
Add tomatoes and broth to the pot and bring to a boil.
Add rice to the pot, cover and cook about 20 minutes.
Add beans and spinach and cook another 3-4 minutes until spinach is wilted. Season with salt and pepper.
Serve with some crusty bread and enjoy!