3 medium carrots, peeled and thinly sliced
1 medium zucchini, washed, unpeeled and diced
1 (15.8 ounce) can white beans, undrained
1 cup cooked rice
2 tablespoons chopped fresh basil
Freshly grated Parmesan cheese for garnish
In a large saucepan, bring the stock to a boil over high heat. Stir in the carrots, zucchini, beans with their liquid and rice.
Cook until vegetables are crisp-tender, about 5 minutes. Remove from heat and stir in basil.
Ladle soup into bowls and sprinkle with Parmesan Cheese, if desired.
Makes 6 servings.
*You can substitute 6 cups water plus 2 tablespoons chicken-flavored base or granules for the stock.