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chunky minestrone recipe

Written on Tuesday, August 23, 2016 | 9:07:00 AM



makes: 4 servings (1 2⁄3 cups each)

prep: 20 minutes        cook: 40 minutes

Ingredients : 
- 1 cup chopped onion (1 large)
- 1 medium carrot, halved lengthwise and thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 14.5-ounce can no-salt-added diced tomatoes, undrained
- 1 14.5-ounce can reduced-sodium chicken broth
- 1 cup water
- ¼ cup uncooked brown rice
- 1 teaspoon dried Italian seasoning, crushed
- 3 cups fresh baby spinach
- 1 15-ounce can no-salt-added navy beans, rinsed and drained
- 1 medium zucchini, quartered lengthwise and sliced (about 1½ cups)
- ¼ teaspoon black pepper
- 1⁄8 teaspoon salt
- Shredded Parmesan cheese (optional)

Preparation Method :
1) In a 4-quart Dutch oven cook onion, carrot, and garlic in hot oil about 5 minutes or until onion is tender, stirring occasionally.

2) Stir in tomatoes, broth, the water, rice, and Italian seasoning. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until rice is tender.

3) Stir in spinach, beans, zucchini, pepper, and salt. Return to boiling; reduce heat. Cover and simmer for 5 minutes more.

4) To serve, ladle soup into bowls. If desired, sprinkle with Parmesan cheese.




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