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Chunky Minestrone Recipe

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This recipe for Chunky Minestrone, by , is from The Kaylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tina Bourgeois
Added: Monday, January 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. olive oil
1 1/2 c. chopped onion
1 medium carrot, halved lengthwise and sliced (about 3/4 c.)
1 clove garlic, minced
1/2 c. long-grain rice, uncooked
1 tsp. dried Italian seasoning
2 1/2 c. water
2 (14 1/2 oz.) cans no-salt-added whole tomatoes, undrained and chopped
1 (10 1/2 oz.) can low-sodium chicken broth
1 medium zucchini, halved lengthwise and sliced (about 2 c.)
1/4 tsp. salt
1/4 tsp. pepper
1 (15 1/2 oz.) can cannellini beans, drained
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
2/3 c. grated Parmesan cheese

Directions:
Directions:
Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, and garlic; saute' 3 minutes. 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.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15-20 minutes

 

 

 

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