Bean and Brown Rice Minestrone

Found this recipe on hearthealthyonline.com and it's a new fav for a veggie based meal.  I made a double batch, froze half, and it came out fantastic!

Bean and Brown Rice Minestrone (adapted from hearthealthyonline)

• 1  cup chopped onion
• 2  medium carrot, halved lengthwise and thinly sliced
• 4  cloves garlic, minced
• 3  14 1/2-ounce petite diced tomatoes, undrained
• 2  14-ounce can reduced-sodium chicken broth
• 2  cup water
• 1/2  cup brown rice
• 1  Tbs dried Italian seasoning
• 3  cups fresh baby spinach
• 2  15-ounce can navy beans, rinsed and drained
• 2  medium zucchini, quartered lengthwise and sliced into small cubes
• 1/2  teaspoon ground black pepper

In a 4-quart Dutch oven, saute onion, carrot, and garlic; cook about 5 minutes or until onion is tender, stirring occasionally.

Stir in undrained tomatoes, broth, the water, uncooked 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. If desired, sprinkle individual servings with Parmesan cheese.