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© Meredith Corporation. All rights reserved. Used with permission.
In a 4-quart Dutch oven cook onion, carrot, and garlic in hot oil about 5 minutes or until onion is tender, stirring occasionally.
Stir in tomatoes, broth, the water, rice, and Italian seasoning. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until rice is tender.
Stir in spinach, beans, zucchini, pepper, and salt. Return to boiling; reduce heat. Cover and simmer for 5 minutes more.
To serve, ladle soup into bowls. If desired, sprinkle individual servings with Parmesan cheese.