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Chunky Minestrone

Veggie.Lover's picture
Ingredients
  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)
  Pepper 1⁄4 Teaspoon
  Grated parmesan cheese 2⁄3 Cup (10.67 tbs)
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled

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