Chunky Minestrone

14 ingredients
6 steps

Ingredients

  • 2 teaspoons olive oil
  • 1 1/2 cups onions chopped
  • 3/4 cup carrots halved lengthwise and sliced
  • 1 clove garlic minced
  • 1/2 cup long grain rice uncooked
  • 2 1/2 cups water
  • 1 1/4 cups vegetable stock
  • 29 ounces tomatoes, canned, whole, peeled chopped
  • 1 teaspoon italian seasoning dried
  • 2 cups zucchini halved lengthwise and sliced
  • 15 ounces white kidney beans, canned canned, drained, prefer cannellini
  • 10 ounces spinach frozen, chopped, thawed, drained
  • 1/4 teaspoon black pepper
  • 23 cup parmesan, parmigiano-reggiano cheese, grated

Directions

  1. 1
    Heat oil in a large Dutch oven over medium-high heat.
  2. 2
    Add onion, carrot, and garlic; saute 3 min.
  3. 3
    Add rice and next 4 ingredients; bring to a boil.
  4. 4
    Cover, reduce heat, and simmer 20 min.
  5. 5
    Add zucchini and next 3 ingredients; cook an additional 5 min.
  6. 6
    Ladle into individual soup bowls, and sprinkle with cheese.

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