February 1, 2014

Minestrone Soup {With Rice}

I'm the type of person who can eat soup for dinner and like it. I love when soup season arrives, but I always get groans of disappointment when I suggest soup for dinner, the family didn't even let me make cream of turkey soup after Thanksgiving this year. I don't know what their deal is, but sometimes the one who cooks the dinner gets to pick the dinner. So I did!


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.



Add some sweet potatoes if you want. Ditch the spinach if that's not your bag. Just throw it all in and enjoy what you enjoy, because you're cooking dinner. This is your meal - cooks unite against picky eaters and cry babies, yea I said it...I'm done now.



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!

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