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Chunky Minestrone

Makes: 5 servings
Serving size: 1 3/4cups

Prep 15 mins Cook 25 mins

Ingredients

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 1/2ounce 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)

Servings Per Recipe 5,
cal. (kcal) 246,
Fat, total (g) 4,
sat. fat (g) 1,
carb. (g) 43,
fiber (g) 9,
pro. (g) 11,
vit. A (RE) 742,
vit. C (mg) 40,
sodium (mg) 462,
calcium (mg) 121,
iron (mg) 6,
Vegetables () 4,
Starch () 2,
Fat () 1,
Percent Daily Values are based on a 2,000 calorie diet

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