|Olive oil||2 Teaspoon|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Carrot||1 Medium, halved lengthwise and sliced|
|Garlic||1 Clove (5 gm), minced|
|Long grain rice||1⁄2 Cup (8 tbs), uncooked|
|Water||2 1⁄2 Cup (40 tbs)|
|Canned vegetable broth||1 1⁄4 Cup (20 tbs), undiluted (Canned Chicken Broth)|
|Canned no salt added whole tomatoes||29 Ounce, undrained and chopped (Two 14 1/2 Ounce Cans)|
|Dried italian seasoning||1 Teaspoon|
|Zucchini||1 Medium, halved lengthwise and sliced|
|Canned cannellini beans||15 Ounce, drained (1 Can)|
|Frozen chopped spinach||10 Ounce, thawed and drained (1 Package)|
|Grated parmesan cheese||2⁄3 Cup (10.67 tbs)|
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; bring to a boil.
Cover, reduce heat, and simmer 20 minutes.
Add zucchini and next 3 ingredients; cook an additional 5 minutes.
Ladle into individual soup bowls, and sprinkle with cheese.