Ingredients
- 3 cups reduced-sodium vegetable or chicken broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can white (cannellini or navy) beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
1 cup cooked brown rice
1 medium zucchini, chopped
2 cups coarsely chopped fresh or frozen spinach, defrosted
4 tablespoons grated Parmesan or Romano cheese
Basil sprigs, garnish, optional
Description
This Can Be Made In The Slow Cooker Or On The Stove Top, Adjust Times To What Seems Right. Rice Can Be Replaced With 2 Cups Cooked Ditalini Pasta (whole Wheat Is Best!)
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