Italian Vegetable Rice Soup
INGREDIENTS:
4-1/4 cups vegetable or chicken stock
2 carrots\cooked, peeled and diced
1 zucchini\cooked, diced
1 lb. canned Great Northern beans, undrained
1-1/2 cups quick cooking rice
1 tsp. Italian herb seasoning
1/4 cup grated Parmesan cheese
DIRECTIONS:
Bring stock and carrots to a boil in a saucepan over high heat. Stir in next 4 ingredients. Cook about 5 minutes, until vegetables are just tender. Serve sprinkled with Parmesan.