Italian Vegetable Rice Soup

Servings: 4



Ingredients:

  • 1 quart plus 2 cups vegetable or chicken stock
  • 2 carrots, peeled and diced
  • 1 zucchini, diced
  • 1 lb. canned Great Northern beans, undrained
  • 1-1/2 cups quick cooking rice
  • 1 tsp. Italian herb seasoning
  • 1/4 cup grated Parmesan cheese


Preparation:

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.

Values per serving:
Calories: 331, Total Fat: 3.1 g
Fiber: 10.7 g