Minestrone with Arborio Rice

Minestrone with Arborio Rice
Photo by © Melanie Acevedo

Ingredients

  • ¾ pound boiling potatoes (about 2), peeled and cut into 1/4-inch dice
  • ¼ cup plus 4 teaspoons olive oil
  • 2 ¼ teaspoons salt
  • 1 2/3 cups drained and rinsed canned pinto beans (one 15-ounce can)
  • 1 zucchini, cut in quarters lengthwise and then crosswise into thin slices
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • + 10 more ingredients
    • ¼ teaspoon fresh-ground black pepper
    • 2 ribs celery, sliced
    • 1 bay leaf
    • 1 tablespoon tomato paste
    • 2 tablespoons grated Parmesan
    • 2 carrots, cut into 1/4-inch dice
    • ½ teaspoon dried thyme
    • 1 ½ quarts canned low-sodium chicken broth or homemade stock
    • ¾ pound green cabbage (about 1/4 head), shredded (about 3 cups)
    • ½ cup arborio rice

1. In a large pot, heat the 1/4 cup oil over moderate 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 cabbage. Cook, stirring occasionally, until the vegetabl...

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