Chunky Minestrone Tom & Kari
2 tablespoons olive oil
1 & 1/2 cups chopped onion
1 medium carrot, halved lengthwise and sliced (about 1/2 cup)
1 clove garlic, minced
1/2 cup long-grain rice, uncooked
1 teaspoon dried Italian seasoning
2 & 1/2 cups water
2 14 & 1/2-ounce cans no-salt-added whole tomatoes,
undrained and chopped
1 10 & 1/2-ounce can low-sodium chicken broth
1 medium zucchini, halved lengthwise and sliced (about 2 cups)
1/4 teaspoon salt
1/4 teaspoon pepper
1 15 & 1/2-ounce can Cannellini beans (white kidney beans), drained
1 10-ounce package frozen chopped spinach, thawed and drained
2/3 cup grated Parmesan cheese
Heat oil in a large Dutch oven over medium-high heat.
Add onion, carrot and garlic; saute 3 minutes.
Add rice and next 4 ingredients (we add rice and next 5 ingredients-- we
like our zucchini cooked a bit longer - personal choice). Bring to a boil.
Cover, reduce heat, and simmer 20 minutes.
Add zucchini and next 4 ingredients. Cook an additional 5 minutes.
Ladle into soup bowls, and sprinkle with cheese.
10 servings.
Go To Previous Page
|