Italian Vegetable Soup

Title: Italian Vegetable Soup
Yield: 4 Servings
Categories: Easy, Soups, Vegetables 

Ingredients: 

      1    46-49 1/2 oz. can chicken
           -broth
      2 md Carrots, peeled and diced
      1 md Zucchini, scrubbed and diced
      1    15.8 oz. can Great Northern
           -beans, undrained
      1 c  Quick-cooking rice
    1/4 c  Grated parmesan cheese
      2 tb 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.
  Posted to MM-Recipes Digest V5 #029 by "Cindy Hartlin"
   on Jan 29, 1998