Chunky Minestrone


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

Chunky Minestrone
Photo: Chip Nadeau
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins


  • 1 tablespoon olive oil

  • 1 ½ cup chopped onion

  • 1 medium carrot, halved lengthwise and thinly sliced (about 3/4 cup)

  • 2 cloves garlic, minced

  • 3 cup reduced-sodium chicken broth

  • 2 14.5 ounce can low-sodium tomatoes, undrained and cut up

  • ¾ cup water

  • ½ cup long-grain rice

  • 1 teaspoon dried Italian seasoning, crushed

  • 4 cup 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)

  • ¼ teaspoon freshly ground pepper

  • Grated Parmesan cheese (optional)


  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 (per serving)

246 Calories
4g Fat
43g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 246
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Sodium 462mg 20%
Total Carbohydrate 43g 16%
Protein 11g
Vitamin C 40.2mg 201%
Calcium 121.2mg 9%
Iron 5.8mg 32%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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