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Ingredients
| olive oil: 1 Tbl |
| onions (chopped): 1 1/2 cups |
| carrots: 1 (halved lengthwise and thinly sliced (about 3/4 cup) |
| garlic: 2 cloves (minced) |
| chicken broth: 3 cups |
| red tomatoes: 2 |
| water: 3/4 cup |
| white rice: 1/2 cup |
| Italian seasoning: 1 tsp |
| spinach: 4 cups |
| navy beans: 15 oz |
| zucchini squash: 1 whole squash |
| black pepper: 1/4 tsp |
Chunky Minestrone
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
5 serving(s)
Tags
1. 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.
2. 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. Makes five 1-3/4-cup servings.