Italian Vegetable Soup
soups, vegetables
1 46-49 1/2 oz. can chicken broth
2 medium carrots, peeled and diced
1 medium zucchini, scrubbed and diced
1 15.8 oz. can great northern beans,; undrained
1 cup quick-cooking rice
1/4 cup grated parmesan cheese
2 tablespoon slivered fresh basil
In a large covered saucepan, bring broth to a boil over high heat, 3 to 5 minutes. Stir in carrots, zucchini, beans with the liquid, and rice. Cook until vegetables are crisp-tender, about 5 minutes. Ladle soup into bowls and sprinkle with Parmesan cheese and basil. Typed by Cindy Hartlin Source: 365 Great 20-Minute Meals.
Yield: 4 servings
