| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
Italian |
Easy, Soups, Vegetables |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Posted to MM-Recipes Digest V5 #029 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Jan 29, 1998
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