Chunky Minestrone
Kristine
ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 medium carrot, halved lengthwise and thinly sliced
- 2 cloves garlic, minced
- 1 14 1/2-ounce can no-salt-added diced tomatoes, undrained
- 1 14-ounce can reduced-sodium chicken broth
- 1 cup water
- 1/4 cup brown rice
- 1 teaspoon dried Italian seasoning, crushed
- 3 cups fresh baby spinach
- 1 15-ounce can no-salt-added navy beans, rinsed and drained
- 1 medium zucchini, quartered lengthwise and sliced (about 1 1/2 cups)
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- Shredded Parmesan cheese (optional)
directions
- 1
In a 4-quart Dutch oven, heat oil over medium-high heat. Add onion, carrot, and garlic; cook about 5 minutes or until onion is tender, stirring occasionally.
- 2
Stir in undrained tomatoes, broth, the water, uncooked rice, and Italian seasoning. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until rice is tender.
- 3
Stir in spinach, beans, zucchini, pepper, and salt. Return to boiling; reduce heat. Cover and simmer for 5 minutes more. If desired, sprinkle individual servings with Parmesan cheese.
Source: Kristine
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