Italian Vegetable Rice Soup |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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365 Great 20 Minute Recipes Ingredients:
48 ounces chicken broth |
2 carrots, peeled and diced |
1 medium zucchini, diced |
1 (15 ounce) can great northern beans, undrained |
1 cup quick-cooking rice |
1/4 cup grated parmesan cheese |
2 teaspoons slivered fresh basil |
Directions:
1. In a large covered saucepan, bring broth to a boil. Stir in carrots, zucchini, bens and rice.
2. Cook until vegetables are crisp-tender, about 5 minutes.
3. Ladle soup into bowls and sprinkle with Parmesan and basil.
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