Chock Full of Veggies Minestrone
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 9 ounces cannellini beans 3 tablespoons olive oil 1 onion, minced 3 carrots, chopped 2 teaspoons minced garlic 3 celery stalks, chopped 1 pound spinach, chopped 2 zucchini, cut Into small cubes 1 cup green beans cut Into 1 inch pieces 1 large potato, peeled and cut Into 1 1/2 inch pieces 1 cup chopped, peeled tomatoes 3 to 4 cups water 8 ounces rice olive oil

Instructions

In a large saucepan, heat the oil, then saute the onion, celery, carrots and garlic until soft. Add the potatoes, tomatoes, and water, and mix everything together. Cook for about 20 minutes over low heat. Add the zucchini and beans, cover and simmer for 1 hour. Add the cannellini beans, spinach, and rice, cover and simmer 20 minutes or until the rice is tender. Season with salt and pepper. Serve at room temperature, with a drizzle oil mixture on top. Serves 8.

Serving Size

Serves 8.

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