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“In 'Summer Gatherings' by Rick Rodgers”
READY IN:
1hr 25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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