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Chunky Minestrone Recipe

June 19th, 2013 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1tablespoonolive oil
  2. 1 1/2cups choppedonions
  3. 1mediumcarrot, halved lengthwise and thinly sliced
  4. 2clovesgarlic, minced
  5. 3cupsreduced-sodium chicken broth
  6. 2 (14 1/2 ounce)canslow-sodium tomatoes, undrained and cut up
  7. 3/4cupwater
  8. 1/2cuplong-grain rice
  9. 1teaspoondried Italian seasoning, crushed
  10. 4cups choppedfresh spinach
  11. 1 (15 ounce)canreduced-sodium navy beans or white kidney beans, rinsed and drained(sometimes I use both kinds)
  12. 1mediumzucchini, quartered lengthwise and sliced
  13. 1/4teaspoonfresh ground pepper
  14. gratedparmesan cheese (optional)
  15. salt(If not making low-sodium)

DIRECTIONS

  1. In a 4-quart Dutch oven heat olive oil over medium-high heat; Cook and stir onion,carrot,and garlic in hot oil about 3 minutes or until onion is tender.
  2. Stir in the broth, undrained tomatoes, water, uncooked rice,and Italian seasoning, bring to boiling; reduce heat and simmer, covered about 20 minutes or until rice is tender.
  3. Stir in spinach, beans, zucchini, and pepper; Cook, covered, for about 5 minutes more, serve if desired, sprinkle with Parmesan cheese.

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