Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 4 servings
- Calories220
- Total Fat (g)4
- Saturated Fat (g)1
- Monounsaturated Fat (g)3
- Polyunsaturated Fat (g)1
- Sodium (mg)399
- Carbohydrate (g)37
- Total Sugar (g)7
- Fiber (g)12
- Protein (g)11
- Vitamin C (DV%)44
- Calcium (DV%)11
- Iron (DV%)18
*Percent Daily Values are base on a 2,000 calorie diet
Chunky Minestrone
Makes:
4 servings
Prep: 20 minutes
Cook: 50 minutes
Cook: 50 minutes
Ingredients
- 1 tablespoonolive oil
- 1 cupchopped onion
- 1 mediumcarrot, halved lengthwise and thinly sliced
- 2 clovesgarlic, minced
- 1 14 1/2-ounce canno-salt-added diced tomatoes, undrained
- 1 14-ounce canreduced-sodium chicken broth
- 1 cupwater
- 1/4 cupbrown rice
- 1 teaspoondried Italian seasoning, crushed
- 3 cupsfresh baby spinach
- 1 15-ounce canno-salt-added navy beans, rinsed and drained
- 1 mediumzucchini, quartered lengthwise and sliced (about 1 1/2 cups)
- 1/4 teaspoonground black pepper
- 1/8 teaspoonsalt
- Shredded Parmesan cheese (optional)
Directions
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. If desired, sprinkle individual servings with Parmesan cheese.







