Chunky Minestrone
A hearty version of the classic Italian soup.
Yield
12 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| 1 ½ | cups |
onions
chopped |
|
| ¾ | cup |
carrots
halved lengthwise and sliced |
|
| 1 | clove |
garlic
minced |
|
| ½ | cup |
long grain rice
uncooked |
|
| 2 ½ | cups |
water
|
|
| 1 ¼ | cups |
vegetable stock
|
|
| 29 | ounces |
tomatoes, canned, whole, peeled
chopped |
*
|
| 1 | teaspoon |
italian seasoning
dried |
*
|
| 2 | cups |
zucchini
halved lengthwise and sliced |
|
| 15 | ounces |
white kidney beans, canned
canned, drained, prefer cannellini |
|
| 10 | ounces |
spinach
frozen, chopped, thawed, drained |
|
| ¼ | teaspoon |
black pepper
|
|
| ⅔ | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
|
|
| 355 | ml |
onions
chopped |
|
| 177 | ml |
carrots
halved lengthwise and sliced |
|
| 1 | clove |
garlic
minced |
|
| 118 | ml |
long grain rice
uncooked |
|
| 591 | ml |
water
|
|
| 296 | ml |
vegetable stock
|
|
| 838.1 | ml/g |
tomatoes, canned, whole, peeled
chopped |
*
|
| 5 | ml |
italian seasoning
dried |
*
|
| 473 | ml |
zucchini
halved lengthwise and sliced |
|
| 433.5 | ml/g |
white kidney beans, canned
canned, drained, prefer cannellini |
|
| 289 | ml/g |
spinach
frozen, chopped, thawed, drained |
|
| 1.3 | ml |
black pepper
|
|
| 158 | ml |
Parmesan cheese
|
|
Directions
Heat oil in a large Dutch oven over medium-high heat.
Add onion, carrot, and garlic; sauté 3 min.
Add rice and next 4 ingredients; bring to a boil.
Cover, reduce heat, and simmer 20 min.
Add zucchini and next 3 ingredients; cook an additional 5 min.
Ladle into individual soup bowls, and sprinkle with cheese.
