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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chunky Minestrone

Makes: 5 servings
Serving size: 1 3/4cups
Prep 15 mins Cook 25 mins
Chunky Minestrone
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 1/2 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)
  • 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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