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Minestrone Soup for Two
Serves 2

1 teaspoon olive oil
1 cup frozen chopped or diced onion
1 pound sliced zucchini (about 2 cups)
1 stalk celery, sliced (about 1 cup)
3/4 cup diced carrots
2 garlic cloves, crushed
2 cups fat-free, low-sodium chicken broth
1 cup drained, no-salt-added whole tomatoes
1/4 cup raw Arborio rice
2 cups rinsed and drained canned white beans
4 cups washed, ready-to-eat spinach
1/2 teaspoon dried thyme
Salt and freshly ground pepper
1/4 cup crumbled feta cheese

Heat oil in a large saucepan on medium-high heat. Add onion, zucchini, celery, carrots and garlic. Sauté 2-3 minutes. Add the chicken broth, tomatoes and rice. Break up the tomatoes with the
edge of a cooking spoon. Bring soup to a simmer and cook 15 minutes. Add the beans, spinach and thyme. Cook until the beans are warm and the spinach wilted, about 1 minute. Add salt and pepper to taste. Ladle into bowls and sprinkle with feta.
April B. 

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