Source: dLife

Hearty classic Italian soup with rice, zucchini, carrots, beans, and spinach.

Servings

1 cooking spray
2 tsp olive oil
1.5 cup fresh chopped onion
1 medium carrots , halved lengthwise and sliced
1 medium garlic cloves , minced
0.5 cup long grain white rice
2.5 cup cold water
1.25 cup low sodium vegetable broth
29 oz Tomatoes, whole, peeled, unsalted, canned , undrained and chopped (2 cans, 14 1/2 oz each)
1 tsp italian seasoning
1 medium zucchini , halved lengthwise and sliced
15 oz Beans, cannellini/white kidney, unsalted, canned , drained
1 Spinach, chopped, cooked from frozen with salt, 10oz package , thawed and drained
0.25 tsp black pepper
0.67 cup grated Parmesan cheese (fresh)

1 Coat a Dutch oven with cooking spray, and add oil; place over medium-high heat until hot. Add onion, carrot, and garlic; cook 3 minutes, stirring occasionally.
2 Add rice, water, vegetable broth, tomatoes, and seasoning to Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add zucchini, cannellini beans, spinach, and pepper; cook for additional 5 minutes.
3 Ladle into individual soup bowls, and sprinkle evenly with cheese.