Chunky Minestrone - cooking recipe

Ingredients

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

Preparation

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.