Recipe: Chunky Minestrone Soup (using rice and cannelloni beans)

CHUNKY MINESTRONE SOUP

2 tsp olive oil
1 1/2 cups chopped onion
3/4 cup carrot (about 1 medium), halved lengthwise and sliced
1 clove garlic, minced
1/2 cup long grain rice, uncooked
2 1/2 cups water
1 1/4 cups vegetable broth or chicken broth, low sodium
1 (29 oz) no-salt-added whole tomatoes, undrained, chopped
1 tsp dried Italian seasoning
2 cups zucchini (about 1 medium), halved lengthwise and sliced
1 (15 oz) can cannelloni beans, rinsed and drained
1 (10 oz) pkg frozen chopped spinach, thawed, drained
1/4 tsp ground black pepper
2/3 Cup freshly grated Parmesan Cheese (for serving)

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

Add rice, 2 1/2 cups water, broth, tomatoes and Italian seasoning; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Add zucchini, beans, spinach and black pepper; cook an additional 5 minutes.

Ladle into individual soup bowls, and sprinkle with cheese.

Makes 7 servings (1 1/2 cups each)
From: PS/WA
Source: Low-Fat Ways to Cook Vegetarian by Leisure Arts