Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  olive oil
  1 1/2           cups  chopped onion
     3/4           cup  carrot -- (1 medium)
                        halved lengthwise and sliced
  1              clove  garlic -- minced
     1/2           cup  long-grain rice -- uncooked
  1           teaspoon  dried italian seasoning
  2 1/2           cups  water
  29            ounces  whole tomatoes -- (2
                        -- cans)no-salt-adde
                        undrained and chopped
  10 1/2        ounces  chicken broth -- (1 can)low-sodium
  1             medium  zucchini -- (2 cups)
                        halved lengthwise and sliced
     1/4      teaspoon  salt
     1/4      teaspoon  pepper
  15 1/2        ounces  cannellini beans -- (1 can), drained
  10            ounces  frozen chopped spinach -- (1 package)
                        thawed and drained
     2/3           cup  grated parmesan cheese

Preparation:

Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, and garlic; saut‚ 3 minutes. Add rice and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add zucchini and next 4 ingredients; cook an additional 5 minutes. .Ladle into individual soup bowls, and sprinkle with cheese.

Nutritional Information:

256 Calories (kcal); 4g Total Fat; (11% calories from fat); 16g Protein; 43g Carbohydrate; 4mg Cholesterol; 289mg Sodium