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Title: Chunky Minestrone
Categories: Eat Ethnic Italian Entree Lowfat
Yield: 7 Servings
| 2 | ts | Olive oil |
| 1 1/2 | c | Chopped onion |
| 3/4 | c | Carrot; abt 1 med |
| Halved lengthwise and sliced | ||
| 1 | Clove garlic; minced | |
| 1/2 | c | Long-grain rice; uncooked |
| 2 1/2 | c | Water |
| 1 1/4 | c | Nonfat veg chicken broth; low sod, *note |
| 29 | oz | No-salt-added whole tomatoes, undrained, chopped |
| 1 | ts | Dried italian seasoning |
| 2 | c | Zucchini; abt 1 med |
| Halved lengthwise and sliced | ||
| 15 | oz | Cannellini beans; canned, drained |
| 10 | oz | Frozen chopped spinach; thawed, drained |
| 1/4 | ts | Pepper |
| 2/3 | c | Parmesan cheese |
*NOTE: Original recipe stated you can use veggie or regular chicken broth, undiluted
Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, and garlic; saute 3 min. Add rice and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 min. Add zucchini and next 3 ingredients; cook an additional 5 min. Ladle into individual soup bowls, and sprinkle with cheese.
Yield: 7 (1 1/2 C) servings
According to original recipe per serving: Cal 187, Fat 4. 3g, Carb 29. 1g, Pro 9g, Sod 375mg, CFF 21%
This was very good.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
NOTES : According to MC: Cal 347.3 Fat 4.7g Carb 58.8g Fib 14.5g Pro 23.9g
Sod 260mg CFF 11.3% Posted to MM-Recipes Digest V4 #5
Recipe by: Low-Fat Ways to Cook Vegetarian
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