Chunky Minestrone

2 tsp olive oil
1 ½ C Chopped onion
1 Medium carrot, ½ lengthwise and sliced (about ¾ C)
1 clove garlic, minced
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½ C long grain rice, uncooked
1 tsp dried Italian seasoning
2 ½ C water
1 lrg (28 oz) can crushed tomatoes
2 cans chicken broth
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1 medium zucchini, halved lengthwise and sliced (about 2 cups)
¼ tsp salt
¼ tsp pepper
1 (15 ½ oz) can cannelleni beans, drained (you can use any beans)
1 (10 oz) pkg frozen chopped spinach, thawed and drained)
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2/3 C grated Parmesan cheese (optional)

Heat oil in large dutch oven over medium high heat. Add onion, carrot and garlic.
Saute 3 min. Add rice and next 4 ingredients; bring to a boil. Cover, reduce heat and simmer 20 minutes. Add zucchini and next 4 ingredients; cook an additional 5 minutes. Ladle into individual soup bowls and sprinkle with cheese. Yield 10 ½ C


Number of Servings: 10

Recipe submitted by SparkPeople user DIMPSY264.