Recipe: Greek Minestrone (using Arborio rice, spinach, and zucchini)

GREEK MINESTRONE

2 stalks celery, finely chopped
1 large onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
5 cups defatted low-sodium beef broth
1 cup water
1/2 cup Arborio rice (uncooked)*
6 cups torn spinach
1 (15 ounce) can Great Northern Beans, rinsed
3 medium tomatoes (2 cups chopped)
1 medium zucchini (1 1/2 cup coarsely chopped)
1/4 cup snipped fresh thyme
1/4 teaspoon cracked black pepper
1/2 cup crumbled feta cheese (2 ounces) (to serve)

In a Dutch oven cook celery, onion, and garlic in hot oil until tender.

Add beef broth, water, and rice. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.

Add the torn spinach, beans, tomatoes, zucchini, thyme, and pepper. Cook and stir until heated through.

TO SERVE:
Top each serving with feta cheese.

*Arborio rice is an Italian-grown grain that is shorter and plumper than any other short-grain rice. Traditionally used to make creamy risotto, it adds a similar texture to this bean an vegetable soup.

Makes 6 servings (10 1/2 cups)
Source: Quick Simmering Soups (BH&G Fresh and Simple)