Italian Vegetable Rice Soup - cooking recipe

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

Preparation

In a large covered saucepan, bring broth to a boil. Stir in carrots, zucchini, bens and rice.
Cook until vegetables are crisp-tender, about 5 minutes.
Ladle soup into bowls and sprinkle with Parmesan and basil.