In a large soup pot over medium high heat, saute onion and celery until translucent. Add the garlic and rosemary and saute for 1-2 minutes or until garlic is fragrant, making sure not to burn garlic, adding 1-2 tablespoons broth at a time if necessary.
Add the rest of the items to the pot, stir to combine and bring to boil. Cover and lower heat to simmer for 30-45 minutes, stirring occasionally. Enjoy!
In a large oven-proof stock pot or Dutch oven, heat the oil over
medium-high heat. Add the onion and bell pepper and sauté for 10
minutes or until softened. Add the garlic, zucchini, diced tomatoes
with juice, paprika and chili flakes, and sauté for 5 to 10 minutes. Add
the rice and broth, stir, and bring to a boil. Reduce heat to low and
simmer for 10 minutes. Preheat the broiler while the rice is cooking.
Add the artichokes, garbanzo beans, salt, and pepper. Cover the pot
and simmer for 10 to 15 more minutes.
When the liquid is mostly absorbed and the rice is tender, transfer the
pot to the broiler for 5 to 10 minutes, until the edges of the rice begin
to brown and get a bit crispy. Remove from broiler and serve.
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