Summer Minestrone II

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium onion
• chopped
• 12 red bell pepper
• cut into 1/4-inch dice
• 1 garlic clove
• finely chopped
• 2 small zucchini
• cut into 1/2-inch dice
• 12 lb green beans
• cut into 1/2-inch lengths
• 1 lb shelled fresh cranberry beans (1 cup shelled)
• 6 cups vegetable stock
• 1 large ripe tomatoes
• seeded and cut into 1/2-inch dice
• 14 teaspoon chopped fresh thyme
• 12 cup rice (Arborio)
• salt
• fresh ground black pepper
• chopped fresh basil
• for garnish

Instructions

1. Heat the oil in a soup pot over medium heat.
2. Add onion and red pepper and cook, stirring occasionally, until softened, about 3 minutes.
3. Stir in the garlic and cook until it gives off its aroma, about 1 minute.
4. Stir in the zucchini, green beans, and cranberry beans.
5. Add the stock, 2 cups water, tomato, and thyme, and bring to a boil over high heat.
6. Decrease heat to low and partially cover the pot.
7. Simmer until the vegetables are tender, about 30 minutes.
8. Meanwhile, bring a medium saucepan of lightly salted water to a boil over high heat.
9. Add the rice and decrease heat to medium.
10. Cook at a brisk simmer until the rice is tender, about 18 minutes.
11. Drain the rice in a wire sieve and rinse under cold running water.
12. When the vegetables are tender, stir the rice into the soup and cook for a few minutes to blend the flavors.
13. Season with salt and pepper to taste.
14. Cool to room temperature; serve at room temperature, sprinkled with the basil.