Chunky Minestrone
  • Servings: 5
  • 1 tablespoon olive oil
  • 1-1/2 cups chopped onion
  • 1 medium carrot, halved lengthwise and thinly sliced (about 3/4 cup)
  • 2 cloves garlic, minced
  • 3 cups reduced-sodium chicken broth
  • 2 14-1/2-ounce cans low-sodium tomatoes, undrained and cut up
  • 3/4 cup water
  • 1/2 cup long-grain rice
  • 1 teaspoon dried Italian seasoning, crushed
  • 4 cups shredded fresh spinach
  • 1 15-ounce can reduced-sodium navy beans or white kidney beans, rinsed and drained
  • 1 medium zucchini, quartered lengthwise and sliced (about 1-1/2 cups)
  • 1/4 teaspoon freshly ground pepper
  • Grated Parmesan cheese (optional)
  1. Directions
  2. 1. In a 4-quart Dutch oven heat olive oil over medium-high heat. Cook and stir the onion, carrot, and garlic in hot oil about 3 minutes or until onion is tender. Stir in the broth, undrained tomatoes, water, uncooked rice, and Italian seasoning.
  3. 2. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until rice is tender. Stir in the spinach, beans, zucchini, and pepper. Cook, covered, for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese. Makes five 1-3/4-cup servings.