Minestrone
1 tablespoon olive oil, or olive oil Pam
1-1/2 cups chopped onion
1 medium carrot, halved lengthwise and thinly sliced (about 3/4 cup)
2 cloves garlic, minced
3 cups chicken broth or vegetable broth
2 14-1/2-ounce cans tomatoes, undrained and cut up
3/4 cup water
1/2 cup brown rice
1 teaspoon dried Italian seasoning
4 cups shredded fresh spinach
1 15-ounce can navy beans or white kidney beans,
rinsed and drained (I never rinse my beans and always save the juice, just in case)
1 medium zucchini, quartered lengthwise and sliced (about 1-1/2 cups)
1/4 teaspoon freshly ground pepper
Fat Free Parmesan cheese (optional)
In a 4-quart Dutch oven heat olive oil over medium-high heat. Cook
and stir the 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. Simmer, covered, about 20 minutes or
until rice is tender. Stir in the spinach, beans, zucchini, and
pepper. Cook, covered, for 5 minutes more. If desired, sprinkle each
serving with Parmesan cheese. Makes five 1-3/4-cup servings.