Real italian vegetable soup
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Recipe by: berten
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
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.
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