Tuscan Wild Rice and Vegetable Soup

By charlotteh371

Ingredients

• 2 tablespoons olive oil
• 3 medium carrots, chopped
• 1 medium onion, chopped
• 1 medium stalk celery, chopped
• 2 cloves garlic, finely chopped
• 4 cups water
• 1 box (6 ounces) UNCLE BEN’S® 5 Grain Medley, Quinoa Pilaf
• 1 can (14.5 ounces) petit diced tomatoes
• 1 can (15.5 ounces) cannellini beans, rinsed and drained
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons pesto

Preparation

Step 1

In 4-quart saucepan, heat oil over medium-high heat.
Cook and stir carrots, onion, celery, and garlic in oil 5 minutes or until softened.
Stir in rice, seasoning pack, tomatoes, cannellini beans, and water.
Heat to boiling.
Cover; reduce heat and simmer 20 to 25 minutes or until grains are tender.
Ladle soup into 6 bowls. Top each with 1 teaspoon Parmesan cheese and 1 teaspoon pesto