This hearty soup will warm you up from the inside out. Janet Edwards, the author, originally published this recipe in a P.E.O. chapter in Joplin, Missouri.
Ingredients:
2 teaspoons olive oil
1 1/2 cup chopped onion
1 carrot, halved and sliced
1 clove, garlic, minced
1/2 cup long-grain rice or small-sized pasta (uncooked)
2.5 cups water
1 teaspoon dried Italian seasoning
2 cans 14 oz no salt added whole tomatoes (undrained)
1 10 oz can low sodium chicken broth
1 medium zucchini, halved and sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1 15 oz can of cannellini beans, drained
2/3 cup freshly grated parmesan cheese
Directions:
Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and garlic. Sauté for 3 minutes. Add rice or pasta and the next 4 ingredients, bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Ladle into bowls and sprinkle cheese on top.
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