Chunky Minestrone

Name: Chunky Minestrone
Ingredients: 1 tablespoon olive oil; 1 12 cups chopped onions; 1 medium carrot, halved lengthwise and thinly sliced; 2 cloves garlic, minced; 3 cups reduced-sodium chicken broth; 2 (14 1/2 ounce) cans low-sodium tomatoes, undrained and cut up; 34 cup water; 12 cup long-grain rice; 1 teaspoon dried Italian seasoning, crushed; 4 cups chopped fresh spinach; 1 (15 ounce) can reduced-sodium navy beans or 1 (15 ounce) can white kidney beans, rinsed and drained (sometimes I use both kinds); 1 medium zucchini, quartered lengthwise and sliced; 14 teaspoon fresh ground pepper; grated parmesan cheese (optional); salt (If not making low-sodium)

15 ingredients

3 steps

Ingredients

1 tablespoon olive oil
1 12 cups chopped onions
1 medium carrot, halved lengthwise and thinly sliced
2 cloves garlic, minced
3 cups reduced-sodium chicken broth
2 (14 1/2 ounce) cans low-sodium tomatoes, undrained and cut up
34 cup water
12 cup long-grain rice
1 teaspoon dried Italian seasoning, crushed
4 cups chopped fresh spinach
1 (15 ounce) can reduced-sodium navy beans or 1 (15 ounce) can white kidney beans, rinsed and drained (sometimes I use both kinds)
1 medium zucchini, quartered lengthwise and sliced
14 teaspoon fresh ground pepper
grated parmesan cheese (optional)
salt (If not making low-sodium)

Directions

1

In a 4-quart Dutch oven heat olive oil over medium-high heat; Cook and stir onion,carrot,and garlic in hot oil about 3 minutes or until onion is tender.
2

Stir in the broth, undrained tomatoes, water, uncooked rice,and Italian seasoning, bring to boiling; reduce heat and simmer, covered about 20 minutes or until rice is tender.
3

Stir in spinach, beans, zucchini, and pepper; Cook, covered, for about 5 minutes more, serve if desired, sprinkle with Parmesan cheese.