Italian Vegetable Rice Soup Recipe

Ingredients

6 cups vegetable stock, or chicken stock

2 carrots, peeled and diced

1 zucchini, diced

1 lb Great Northern beans, undrained

1 ½ cups quick cooking rice

1 tsp Italian herb seasoning

¼ cup Parmesan cheese, grated

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.