A gluten-free version, still packed with nutritious veggies.
Ingredients
1 tbsp
Olive Oil, Extra Virgin
1 medium
Yellow onion
(chopped)
3 medium
Carrots
(sliced or diced)
2 medium stalk(s)
Celery
(diced)
2 clove(s)
Garlic
(minced)
6 cup
Vegetable stock/broth
(Gluten free)
1 leaf
Bay leaf
1 can(s) (28oz)
Diced tomatoes, canned
(Low-sodium, organic, with juice)
2/3 cup
Brown rice, medium-grain, dry
1 can(s) (15 oz)
Red kidney beans, canned, drained
(Low-sodium, organic)
454 gm
Italian Snap Beans (Green or Yellow), Raw
(cut into 1" pieces)
Instructions
In a 6-qt. pot, sauté onion, celery, carrots, and garlic until softened. Add stock or water, tomatoes, rice, and bay leaf. Bring to a boil and cover, reducing heat to a simmer for 50 minutes; stir occasionally. Stir in kidney beans and green beans and simmer for 5-10 minutes more until all vegetables are tender. Season with salt and pepper to taste. Remove bay leaf before serving.
