Serves: 6
1 Tbsp olive oil
1/2 cup onion, diced
2 celery ribs, diced
1 large carrot (or 10 baby carrots), peeled and diced
2 zucchini, diced
2 garlic cloves, minced
5 cups water
3 to 4 chicken or vegetable bouillon cubes
1/2 cup white rice
1 tsp fresh lemon zest
5 cups water
3 to 4 chicken or vegetable bouillon cubes
1/2 cup white rice
1 tsp fresh lemon zest
2 Tbsp dry parsley (or 1/4 cup fresh parsley, chopped)
1/2 Tbsp Italian seasoning
1/4 tsp black pepper
2 cups cooked navy beans (or 1 can cannellini), drained and rinsed
1/4 tsp black pepper
2 cups cooked navy beans (or 1 can cannellini), drained and rinsed
Parmesan cheese
Heat oil in a large pot over medium heat. Cook onion, celery, carrot, and zucchini for 5 minutes. Add garlic and cook 1 minute. Add water, bouillon, rice, dried seasonings (if using fresh, add at the end), and pepper; bring to a boil over high heat. Reduce heat and simmer, covered, for 15 minutes. Add beans and cook for 2 minutes. Serve topped with Parmesan cheese.
Tip: I used my food chopper and the preparation was so fast and easy!
This is the original recipe.
Heat oil in a large pot over medium heat. Cook onion, celery, carrot, and zucchini for 5 minutes. Add garlic and cook 1 minute. Add water, bouillon, rice, dried seasonings (if using fresh, add at the end), and pepper; bring to a boil over high heat. Reduce heat and simmer, covered, for 15 minutes. Add beans and cook for 2 minutes. Serve topped with Parmesan cheese.
Tip: I used my food chopper and the preparation was so fast and easy!
This is the original recipe.
No comments:
Post a Comment