Recipe by Barb G.
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)
Directions See How It's Made
- 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.