Ingredients
Scale
- 2 Tbs olive oil
- 1/2 onion, chopped
- 4 small carrots, cut into discs
- 1 rib celery, chopped
- 2 cloves garlic, grated
- 1 tbs tomato paste
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 2 cups cooked cannellini or casseolet beans
- 4 cups vegetable broth plus 2 cups water
- 2 bay leaves
- 1/2 cup basmati rice, uncooked but rinsed
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 cups green beans, cut into 1 inch pieces
- 2 handfuls spknach
- juice 1 lemon
- 1/4 cup grated Parmesan cheese or crumbled feta
Instructions
- Heat a large pot over medium heat and add the olive oil
- Add the onion, carrots, green beans, and celery.
- Cook for 4-5 minutes, stirring often, until they start to soften
- Stir in garlic, tomato paste, oregano, and both paprikas and cook for 1 minute, just until fragrant
- Add the beans, vegetable broth, bay leaves, slat, and black pepper.
- Stir, cover, and simmer for 10 minutes.
- Add the rice and simmer gently for about 10 minutes, stirring occasionally so the rice doesn't stick
- Add more broth or water to adjust thickness to desired consistency
- WHen the rice is tender add the greens and cook for 1 minutes, just until wilted
- Taste and adjust seasoning
- TO serve: Top with a squeeze of lemon, a drizzle of olive oil, and Parmesan or feta
Notes
Source: Nico Pallotta
- Prep Time: 10 minutes
- Cook Time: 30 minutes