1/4 cup of olive oil
1 small onion, finely chopped
1 red bell pepper
1 carrot
1 potato, peeled and cut into cubes
1 small zucchini
200g of kidney beans
1 small eggplant
1/2 cup of Italian rice (such as Arborio)
600g of ripe tomatoes, seeded and finely chopped
1/2 teaspoon of red pepper flakes
8 cups of water
2 cups of broccoli florets
2 cups of cauliflower florets
1 stalk of celery, cut into cubes
1/2 cup of frozen peas
Parmesan cheese to taste
Salt to taste
1/4 cup of olive oil
1 small onion, finely chopped
1 red bell pepper
1 carrot
1 potato, peeled and cut into cubes
1 small zucchini
200g of kidney beans
1 small eggplant
1/2 cup of Italian rice (such as Arborio)
600g of ripe tomatoes, seeded and finely chopped
1/2 teaspoon of red pepper flakes
8 cups of water
2 cups of broccoli florets
2 cups of cauliflower florets
1 stalk of celery, cut into cubes
1/2 cup of frozen peas
Parmesan cheese to taste
Salt to taste
Heat the olive oil in a large pot over medium heat
Add the onion and bell pepper and cook until they're softened and lightly browned
Add the carrot, potato, zucchini, kidney beans, and eggplant, cut into cubes
Cook, stirring occasionally, for 5 minutes
Add the rice to the pot and stir to combine
Add the tomatoes, salt, red pepper flakes, and water
Bring to a boil, then reduce the heat and simmer
Add the broccoli, cauliflower, celery, and peas
Continue to simmer, stirring occasionally, until all the vegetables are tender, about 35 minutes
Check the seasoning
Serve hot with Parmesan cheese.
