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Chunky Minestrone

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    Source: my.hearthealthyonline.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 tablespoonolive oil

    2. 1 cupchopped onion

    3. 1 mediumcarrot, halved lengthwise and thinly sliced

    4. 2 clovesgarlic, minced

    5. 1 14 1/2-ounce canno-salt-added diced tomatoes, undrained

    6. 1 14-ounce canreduced-sodium chicken broth

    7. 1 cupwater

    8. 1/4 cupbrown rice

    9. 1 teaspoondried Italian seasoning, crushed

    10. 3 cupsfresh baby spinach

    11. 1 15-ounce canno-salt-added navy beans, rinsed and drained

    12. 1 mediumzucchini, quartered lengthwise and sliced (about 1 1/2 cups)

    13. 1/4 teaspoonground black pepper

    14. 1/8 teaspoonsalt Shredded Parmesan cheese

    Instructions Jump to Ingredients ↑

    1. Directions In a 4-quart Dutch oven, heat oil over medium-high heat. Add onion, carrot, and garlic; cook about 5 minutes or until onion is tender, stirring occasionally. Stir in undrained tomatoes, broth, the water, uncooked rice, and Italian seasoning. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until rice is tender. Stir in spinach, beans, zucchini, pepper, and salt. Return to boiling; reduce heat. Cover and simmer for 5 minutes more. If desired, sprinkle individual servings with Parmesan cheese.

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