1 tbsp. olive oil
1 medium/large onion, chopped
3 carrots, sliced or diced
2 stalks celery, diced
2 cloves garlic, minced
6 cups vegetable stock or water
1 bay leaf
28-oz. can tomatoes with juice
1/3 cup brown rice
16-oz. can kidney beans, undrained, or 2 cups home-cooked beans
1 lb. fresh green beans, cut into 1” pieces, or 10-oz. package frozen cut green beans
In a 6-qt. pot, sauté onion, celery, carrots, and garlic in oil until softened. Add stock or water, tomatoes, rice, and bay leaf. Bring to a boil and cover, reducing heat to simmer for 50 minutes; stir occasionally. Stir in kidney beans and green beans and simmer for 5-10 minutes more until all vegetables are tender. Remove bay leaf before serving.
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