Chunky Minestrone

• 1 tlbsp olive oil
• 1-1/2 c chopped onion
• 1 medium carrot, halved lengthwise and thinly sliced (about 3/4 c)
• 2 cloves garlic, minced
• 3 c reduced-sodium chicken broth
• 2 14-1/2-oz cans low-sodium tomatoes, undrained and cut up
• 3/4 c 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 (optional)

Directions:

In a 4-qaurtDutch oven heat olive oil over medium-high heat. Cook and stir the onion, carrot, and garlic in hot oil about 3 mins or until onion is tender. Stir in the broth, undrained tomatoes, water, uncooked rice, and Italian seasoning.

Bring to boiling; reduce heat. Simmer, covered, about 20 mins or until rice is tender. Stir in the spinach, beans, zucchini, and pepper. Cook, covered, for 5 mins more. If desired, sprinkle each serving with Parmesan cheese.

Makes five 1-3/4-c servings.