 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
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 Ingredients:
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:
1. 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.
2. 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.
3. Stir in spinach, beans, zucchini, and pepper; Cook, covered, for about 5 minutes more, serve if desired, sprinkle with Parmesan cheese.
|
|