Make this quick soup vegetarian by substituting vegetable broth for the chicken broth.
- Makes: 5 servings
- Serving Size: 1 3/4 cups
- Prep: 15 mins
- Cook: 25 mins
tablespoon olive oil
cups chopped onion
medium carrot, halved lengthwise and thinly sliced (about 3/4 cup)
cloves garlic, minced
cups reduced-sodium chicken broth
14 1/2 ounce can low-sodium tomatoes, undrained and cut up
cup long-grain rice
teaspoon dried Italian seasoning, crushed
cups shredded fresh spinach
15 ounce can reduced-sodium navy beans or white kidney beans, rinsed and drained
medium zucchini, quartered lengthwise and sliced (about 1-1/2 cups)
teaspoon freshly ground pepper
Grated Parmesan cheese (optional)
- 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.
- 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.
Nutrition Facts (Chunky Minestrone)
- Per serving:
- 246 kcal cal.,
- 4 g fat
- (1 g sat. fat,
- 462 mg sodium,
- 43 g carb.,
- 9 g fiber,
- 11 g pro.
- Percent Daily Values are based on a 2,000 calorie diet