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  Italian Vegetable Soup
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 180
Ingredients:
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 tbsp Slivered fresh basil
Instructions:
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.
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