Summer Minestrone II

Directions

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