5 Servings 25 min Cook
1 Tbsp Olive Oil
1 1/2 Cup, chopped Onions
1 Carrot Carrots
2 Cloves, minced Garlic
3 Cup Chicken Broth
2 Can Tomatoes
3/4 Cup Water
1/2 Cup White Rice
2 Tsp Seasoning
4 Cup Spinach
2 Cup Kidney Beans
1 Medium Zucchini
1/4 Tsp, ground Pepper
1 Tbsp Parmesan Cheese
In a 4-quart Dutch oven heat olive oil 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 a boil; 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.
Enjoy!
