1/2 28 ounce can diced tomatoes (or two tomatoes and a bit of tomato sauce)
1 tsp oregano
1 large potato, cubed
2 cups chopped kale
1/2 cup uncooked brown or basmati rice
3 cups beans (pinto, black, fava, whatever)
1/2 cup chopped basil
salt and pepper to taste
Instructions
1. Place onion, carrots and celery in large saucepan
over medium and saute for 10 minutes, using water
instead of oil. Add garlic and cook for another
minute.
2. Add vegetable stock, tomatoes, oregano, potatoes,
kale and rice. Bring the pot to boil over high,
reduce the heat to medium low, simmer for 30
minutes.
3. Add beans and simmer for 15 minutes,until rice is
tender. Season with salt and pepper and add the
basil.
(This freezes really well)
Originally Submitted
5/11/2013
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