Shelly's Recipe

ITALIAN VEGETABLE RICE SOUP

Category: Soups

1 quart plus 2 cups vegetable or chicken stock
2 carrots, peeled and diced
1 zucchini, 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

Boil stock and carrots in a saucepan. Stir in next 4 ingredients and cook about 5 minutes or until vegetables are just tender. Sprinkle with grated cheese over bowls at serving time.