Rating: 4.5 stars
13 Ratings
  • 5 star values: 12
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Source: Better Homes and Gardens

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
5
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

246 calories; fat 4g; saturated fat 1g; carbohydrates 43g; insoluble fiber 9g; protein 11g; vitamin a 741.8RE; vitamin c 40.2mg; sodium 462mg; calcium 121.2mg; iron 5.8mg.
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