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Chunky Minestrone
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1 tablespoon olive oil
1 cup chopped onion
1 medium carrot, thinly sliced
2 cloves garlic, minced
1 14 1/2-ounce can diced tomatoes
1 14-ounce can reduced-sodium chicken broth
1 cup water
1/4 cup brown rice
1 teaspoon dried Italian seasoning, crushed
3 cups fresh baby spinach
1 15-ounce can no-salt-added navy beans, rinsed and drained
1 medium zucchini, quartered lengthwise and sliced (about 1 1/2 cups)
1/4 teaspoon ground black pepper
1/8 teaspoon salt
Shredded parmesan cheese (Optional)


In a 4-quart Dutch oven, heat oil over medium-high heat. Add onion, carrot, and garlic; cook about 5 minutes or until onion is tender, stirring occasionally.

Stir in undrained tomatoes, broth, the water, uncooked rice, and Italian seasoning. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until rice is tender.

Stir in spinach, beans, zucchini, pepper, and salt. Return to boiling; reduce heat. Cover and simmer for 5 minutes more. Garnish with parmesan cheese optional.

Makes 4 Servings

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