Oh man, oh man, this is the best soup recipe, EVER! Full of wild rice, loaded with veggies and with lots of amazing flavors, I know that this is the most pleasing soup we have ever made. It is flavorful, easy to make, and we absolutely love it. We keep all the ingredients for this one on hand and fully accessible for any given time. My husband even knows how to make this one because it is that good!
Check out what our friends over at Uncle Ben’s had to say about this:
“This autumn and winter favorite brings all of your favorite Italian flavors together in one mouthwatering meal. It’s a hearty and warming meal you’ll return to every year when the weather turns chilly. Buon appetito!”
Oh yes, hearty, warm and delicious, this one is great!
Ingredients
2 tablespoons Bertolli olive oil
3 medium carrots, chopped
1 medium onion, chopped
1 medium stalk celery, chopped
2 cloves garlic, finely chopped
4 cups water
1 box (6 ounces) UNCLE BEN’S® 5 Grain Medley, Quinoa Pilaf (or substitute rice, couscous, pearl barley etc)
1 can (14.5 ounces) petit diced tomatoes
1 can (15.5 ounces) Del Monte cannellini beans, rinsed and drained
2 tablespoons grated Kraft Parmesan cheese
2 tablespoons pesto
Instructions
In 4-quart saucepan, heat oil over medium-high heat.
Cook and stir carrots, onion, celery, and garlic in oil 5 minutes or until softened.
Stir in rice, seasoning pack, tomatoes, cannellini beans, and water.
Heat to boiling.
Cover; reduce heat and simmer 20 to 25 minutes or until grains are tender.
Ladle soup into 6 bowls. Top each with 1 teaspoon Parmesan cheese and 1 teaspoon pesto.
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Quick Tip: Try making this with less water for a thicker consistency
Thanks again to Uncle Ben’s for this amazing recipe.
6 slow cookers going at once. I won’t cook again until Wednesday.