Jeannie's Minestrone Soup

ROBUST MINESTRONE SOUP WITH BROWN RICE AND LENTILS

Serves 6

2 tablespoons extra-virgin olive oil
3 medium leeks (or I’ve used onions), white parts only, halved lengthwise and chopped
6 garlic cloves, chopped
2 medium carrots, peeled and cut into 1/2-inch pieces
2 celery stalks, chopped
1 14-ounce can crushed tomatoes
1 1/2 cups chopped Savoy or green cabbage
1/3 cup uncooked brown rice
1/3 cup dark-green Puy-style lentils (or regular work fine)
1 large bay leaf
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme
7 cups cold water or canned vegetable or chicken broth
Chopped fresh Italian parsley, basil, or chives, for garnish
1/2 cup freshly grated Parmesan cheese, for garnish

In a large, heavy soup pot, heat the oil over medium heat. Add the leeks. Sauté them, stirring constantly, until they are tender, 3 to 5 minutes. Add the garlic and sauté, stirring, until it is fragrant, about 30 seconds more.

Add the carrots, celery, tomatoes, cabbage, brown rice, lentils, bay leaf, salt, pepper, and thyme. Stir them together briefly, and then stir in the cold water or broth. Bring the liquid to a boil, reduce the heat to a simmer, cover the pot, and cook the soup for 1 hour.

Alternatively, if using a pressure cooker, heat the pressure cooker over medium heat. Add the oil and sauté the leeks until fragrant, 1 to 2 minutes. Add the garlic and stir briefly; then, stir in all the remaining ingredients except the garnishes. Bring to a boil, secure the lid, and bring to high pressure, following the manufacturer's instructions. Then, turn the heat to low and set a timer for 20 minutes. When the cooking time is up, turn off the heat and release the pressure, following manufacturer's instructions. Continue simmering with the lid off until the soup is thick but still fairly fluid, about 10 minutes more.

Before serving the soup, adjust the seasonings to taste with salt and pepper. Ladle the soup into heated serving bowls and garnish with parsley, basil, or chives and grated Parmesan.

- Chicago Tribune Media Services