Chunky Minestrone Soup
a recipe that serves 5 by
Ingredients:
1 tablespoon olive or Canola oil
1 1/2 cups chopped onion
1 medium carrot halved lenghtwise and thinly slice
2 cloves garlic minced
4 cups or 2 cans low fat, low sodium chicken broth (like College Inn)
2 14 1/2 oz cans low sodium tomatoes, undrained and cut up
1 cup water
1/2 cup instant long-grain rice
1/3 teaspoon each of the spices: oregano, crushed basil, celery flakes
4 cups shredded spinach
1 15 oz can reduced sodium white or navy beans, rinsed and drained
1 medium zucchini, quartered lenthwise and slice (about 1 ½)
1/4 teaspoon ground pepper
1 tablespoon Locatelli or Romano grated cheese
Directions:
1. In a large pot spray with pam, heat oil. Add onions, carrot and garlic to hot oil and cook for 3 minutes on medium high heat until onions are soft. Stir in broth, undrained tomatoes, water, uncooked rice and spices.
2. Bring to a boil, reduce heat and simmer covered about 20 minutes (rice should be tender); stir in spinach, beans, zucchini and pepper. Cover and cook another 10 to 15 minutes. Add cheese stir well and serve.