| 10 | 65 | 118 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 50 min | 8 |
| 1 tbsp | Olive Oil, Extra Virgin |
| 1 onion(s) | Sweet onion (medium, chopped) |
| 3 medium | Carrots (sliced or diced) |
| 2 medium stalk(s) | Celery (diced) |
| 2 clove(s) | Garlic (minced) |
| 6 cup | Vegetable stock/broth |
| 1 leaf | Bay leaf |
| 1 can(s) (28oz) | Diced tomatoes, canned (With juice. Organic, low sodium) |
| 1/2 cup | Basmati rice, dry |
| 284 gm | Green/yellow string beans, frozen (1" pieces) |
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. Remove bay leaf before serving.
Feel free to add veggies of your choice (chopped cabbage, spinach, peppers, etc.) if desired.
| Grain | 0.3 |
| Vegetables | 2.5 |
