Chunky Minestrone
Make this quick soup vegetarian by substituting vegetable broth for the chicken broth.
Ingredients
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1 tablespoon olive oil
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1 ½ cups chopped onion
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1 medium carrot, halved lengthwise and thinly sliced (about 3/4 cup)
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2 cloves garlic, minced
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3 cups reduced-sodium chicken broth
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2 14.5 ounces low-sodium tomatoes, undrained and cut up
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¾ cup water
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½ cup long-grain rice
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1 teaspoon dried Italian seasoning, crushed
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4 cups shredded fresh spinach
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1 15 ounce reduced-sodium navy beans or white kidney beans, rinsed and drained
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1 medium zucchini, quartered lengthwise and sliced (about 1-1/2 cups)
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¼ teaspoon freshly ground pepper
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Grated Parmesan cheese (optional)
Directions
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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.