Minestrone with Tomatoes and Rice

Ingredients

• 1/4 cup olive oil
• 1 small onion, finely chopped
• 1 medium red bell pepper, cut into 1/2-inch dice
• 1 medium carrot, cut into 1/2-inch dice
• 1 medium Idaho potato, peeled and cut into 1-inch dice
• 1 small zucchini, cut into 1-inch dice
• 1 small yellow squash, cut into 1-inch dice
• 1 Japanese eggplant or 1/2 small eggplant, cut into 1/2-inch dice
• 1/2 cup arborio rice
• One 28-ounce can Italian peeled tomatoes, drained and coarsely chopped
• Salt and freshly ground black pepper
• 1/2 teaspoon crushed red pepper
• 1 small stalk of broccoli— cut into 1-inch florets, stem peeled and cut into 1/2-inch pieces
• 1/4 small head of cauliflower, cut into 1-inch florets
• 1 medium celery rib, cut into 1/2-inch dice
• 1/2 cup frozen baby peas
• Freshly grated Parmesan cheese, for serving

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