Chunky Minestrone

Ingredients

• 1  tablespoon olive oil
• 1  cup chopped onion
• 1  medium carrot, halved lengthwise and thinly sliced
• 2  cloves garlic, minced
• 1  14 1/2-ounce can no-salt-added diced tomatoes, undrained
• 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)

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.