Healthy Minestrone Soup Recipe

2 cartons		Chicken Broth, low sodium
1 1/4 cup		Brown Rice, washed, Basmati works well
2 Tbsp		Olive Oil
Head		Garlic, smashed and minced
1		Onion, chopped
1		Carrot, large, peeled
2 cups		Green Beans, cut up
1 cup		Corn, frozen
540 ml		Kidney Beans
540 ml		Mixed Beans
6		Tomatoes, diced
1 tsp		Basil
1 tsp		Oregano
3		Bay Leaves
1 tsp		Parsley
Small Can		Tomato Paste, optional
to taste		Sea Salt and Pepper

Directions

In a large soup pot, heat oil over medium heat. Add the garlic and cook for 1 minute, stirring often. Add the onion and cook for 3 minutes.
Add the chicken broth, brown basmati rice, and carrots. Bring to a boil on high heat and then reduce to medium-low heat and cover for half an hour.
Rinse and drain the kidney and mixed beans and add them to the soup.
Add the corn and green beans and cover for 5-10 minutes.
Add the tomatoes and tomato paste (if you want a thicker texture).
Add all the herbs as well as the sea salt and pepper.
A bowl of this soup is delicious with a slice of garlic bread!