Chunky Minestrone

Make this quick soup vegetarian by substituting vegetable broth for the chicken broth.

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10 users rated this recipe an average rating of 4.0
  • Makes: 5 servings
  • Serving Size: 1 3/4 cups
  • Prep: 15 mins
  • Cook: 25 mins
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Chunky Minestrone
Ingredients
1
tablespoon olive oil
1 1/2
1
medium carrot, halved lengthwise and thinly sliced (about 3/4 cup)
2
3
cups reduced-sodium chicken broth
2
14 1/2 ounce can 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)
Directions
  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.
  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.
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
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