Chunky Minestrone

• 1 Tbsp. olive oil
• 1 1/2 c. chopped onion
• 1 medium carrot, halved lengthwise and thinly sliced
• 2 cloves garlic, minced
• 2 (14 1/2 oz.) cans low-sodium tomatoes (undrained), cut up
• 3 c. reduced-sodium chicken broth
• 3/4 water
• 1/2 c. long-grain rice
• 1 tsp. dried Italian seasoning, crushed
• 4 c. shredded fresh spinach
• 1 (15 oz.) can reduced-sodium navy beans or white kidney beans, rinsed and drained
• 1 medium zucchini, quartered lengthwise and sliced (about 1 1/2 c.)
• 1/4 tsp. freshly ground pepper
• grated Parmesan cheese

1. In a Dutch oven, heat the 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 undrained tomatoes, broth, water, uncooked rice and Italian seasoning. Bring to boiling; reduce heat and 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 cheese. Makes 5 (1 3/4 cups) servings.

olive oil, onion, carrot, garlic, tomatoes, chicken broth, water, longgrain rice, italian seasoning, fresh spinach, kidney beans, zucchini, freshly ground pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=6349 (may not work)