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Categories:
carrot salt chicken broth zucchini cannellini beans olive oil onions garlic long grain rice water salt pepper Parmesan cheese Italian seasoning
Viewed: 34 - Published at: 3 years agoIngredients
- 1 medium carrot, halved lengthwise and sliced (3/4 cup)
- 2 (14 1/2 ounce) cans no-salt-added whole tomatoes, undrained and chopped
- 1 (10 ounce) can low sodium chicken broth
- 1 medium zucchini, halved lengthwise and sliced (2 cups)
- 1 (15 ounce) can cannellini beans, drained and chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 2 teaspoons olive oil
- 1 12 cups onions, chopped
- 1 garlic clove, minced
- 12 cup long grain rice, uncooked
- 2 12 cups water
- 14 teaspoon salt
- 14 teaspoon pepper
- 23 cup grated parmesan cheese
- 1 teaspoon dried Italian seasoning
Method
- Heat oil in a large Dutch oven over medium high heat.
- Add onion, carrot and garlic; saute for 3 minutes.
- Add rice, Italian seasoning, water and whole tomatoes; bring to a boil.
- Cover, reduce heat and simmer 20 minutes.
- Add zucchini, salt, pepper, spinach and cannellini beans.
- Cook an additional 5 minutes.
- Ladle into individual soup bowls and sprinkle with Parmesan cheese.
