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