Quick and Healthy Minestrone
1 tablespoon olive oil
2 cups chopped carrots
1 cup chopped onion
1 cup chopped celery
3 cloves garlic, chopped
1 28-ounce can crushed tomatoes, undrained
4 cups low-sodium vegetable broth
1 teaspoon dried oregano
1 teaspoon dried thyme
2 cups packed, sliced fresh spinach or 1 box frozen spinach
1 15-ounce can small navy beans, rinsed
2/3 cups cooked brown rice
Salt and pepper to taste
Heat olive oil in a large, heavy saucepan over medium heat. Add the carrots, onion, and celery ; sauté 10 minutes, until vegetables are tender-crisp, adding in the garlic the last minute.
Stir in the tomatoes, broth, and herbs, and bring to a boil.
Cover, reduce heat and simmer for 20 minutes, until carrots are tender. Add spinach, cover and simmer for 5 more minutes.
Stir in the beans and rice, simmer for one minute, or until hot. Add salt and pepper to taste. Serves 6-8.