Ingredients:
1 tablespoon olive oil
1 1/2 cups chopped onions
1 medium carrots, 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) cans reduced-sodium navy beans or 1 (15 ounce) cans 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:
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.
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.
Stir in spinach, beans, zucchini, and pepper; Cook, covered, for about 5 minutes more, serve if desired, sprinkle with Parmesan cheese.
Servings: 4
Time preparation: 20 min.
Time total: 45 min.