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Summer Vegetable Soup with Rice

kept byrose204
recipe byThe Kitchn

Serves 6-8 people


1 large onion, diced small
2 carrots, diced small
2 medium leeks, thinly sliced into half-moons
1 zucchini, diced small
4-5 cloves garlic, minced
2 teaspoons minced thyme
1 bay leaf
3-5 cups vegetable broth, plus water to cover
1/2 pound green beans, trimmed and cut into bite-sized pieces
1-2 cups of corn kernels (from 2-3 ears of corn)
3 cups cooked rice or pasta
2 cups (or one 15-ounce can) cooked white beans like navy or cannellini
Salt and pepper
Optional Flavoring Extras: cheese rinds, 3-4 tablespoons leftover pesto or romesco sauce, roasted garlic



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