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This minestrone uses reduced-sodium chicken broth, tomatoes and beans. So if you happen to be on a low-sodium diet this is a good recipe for you, Though you can use regular chicken broth, tomatoes, beans etc. The recipe comes from Better Homes and Gardens
- 1 tablespoon olive oil
- 1 1⁄2 cups chopped onions
- 1 medium carrot, halved lengthwise and thinly sliced
- 2 cloves garlic, minced
- 3 cups reduced-sodium chicken broth
- 2 (14 1/2 ounce) cans low-sodium tomatoes, undrained and cut up
- 3⁄4 cup water
- 1⁄2 cup long-grain rice
- 1 teaspoon dried Italian seasoning, crushed
- 4 cups chopped fresh spinach
- 1 (15 ounce) can reduced-sodium navy beans or 1 (15 ounce) can white kidney beans, rinsed and drained (sometimes I use both kinds)
- 1 medium zucchini, quartered lengthwise and sliced
- 1⁄4 teaspoon fresh ground pepper
- grated parmesan cheese (optional)
- salt (If not making low-sodium)
- In a 4-quart Dutch oven heat olive oil over medium-high heat; Cook and stir onion,carrot,and garlic in hot oil about 3 minutes or until onion is tender.
- Stir in the broth, undrained tomatoes, water, uncooked rice,and Italian seasoning, bring to boiling; reduce heat and simmer, covered about 20 minutes or until rice is tender.
- Stir in spinach, beans, zucchini, and pepper; Cook, covered, for about 5 minutes more, serve if desired, sprinkle with Parmesan cheese.
A nice hearty soup. I like the use of rice (brown rice in my case), instead of pasta. Thank you.
Excellent! Wonderful flavor and very easy to put together. I did not use the low sodium versions as Barb suggests in the recipe. Otherwise, I made as posted. Thank you for such a great, easy soup recipe ~ it's going into my keeper file!
Another home run recipe by Barb. Wanted a light dinner and this filled the bill nicely. Used regular chicken broth and tomatoes and cannellini beans. Absolutely delicious and tasted as though it took all day to make. Thanks for another super recipe, Barb!