Summer Minestrone II

• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 12 red bell pepper, cut into 1/4-inch dice
• 1 garlic clove, finely chopped
• 2 small zucchini, cut into 1/2-inch dice
• 12 lb green beans, cut into 1/2-inch lengths
• 1 lb shelled fresh cranberry beans (1 cup shelled)
• 6 cups vegetable stock
• 1 large ripe tomatoes, seeded and cut into 1/2-inch dice
• 14 teaspoon chopped fresh thyme
• 12 cup rice (Arborio)
• salt
• fresh ground black pepper
• chopped fresh basil, for garnish

1. Heat the oil in a soup pot over medium heat.
2. Add onion and red pepper and cook, stirring occasionally, until softened, about 3 minutes.
3. Stir in the garlic and cook until it gives off its aroma, about 1 minute.
4. Stir in the zucchini, green beans, and cranberry beans.
5. Add the stock, 2 cups water, tomato, and thyme, and bring to a boil over high heat.
6. Decrease heat to low and partially cover the pot.
7. Simmer until the vegetables are tender, about 30 minutes.
8. Meanwhile, bring a medium saucepan of lightly salted water to a boil over high heat.
9. Add the rice and decrease heat to medium.
10. Cook at a brisk simmer until the rice is tender, about 18 minutes.
11. Drain the rice in a wire sieve and rinse under cold running water.
12. When the vegetables are tender, stir the rice into the soup and cook for a few minutes to blend the flavors.
13. Season with salt and pepper to taste.
14. Cool to room temperature; serve at room temperature, sprinkled with the basil.

extra virgin olive oil, onion, red bell pepper, garlic, zucchini, green beans, cranberry beans, vegetable stock, tomatoes, thyme, rice, salt, fresh ground black pepper, fresh basil

Taken from www.food.com/recipe/summer-minestrone-ii-489827 (may not work)