- 5
- 20 mins
- 50 mins
Ingredients
- 1-1/2 cups chopped onion
- 1 medium carrot, halved lengthwise and thinly sliced (about 3/4 cup)
- 2 cloves garlic, minced
- 3 cups reduced sodium chicken broth
- Two 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 shredded fresh spinach
- 15-ounce can reduced sodium navy beans or white kidney beans, rinsed and drained
- 1 medium zucchini, quartered lengthwise and sliced (about 1-1/2 cups)
- 1/4 teaspoon freshly ground black pepper
- Grated Parmesan cheese (optional)
Preparation
Step 1
Recipe Directions
In a 4-quart Dutch oven heat
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.
Recipe makes
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Wheat Free