Italian Vegetable Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: 46-49 1/2 oz. can chicken broth,
2 medium: Carrots, peeled and diced
1 medium: Zucchini, scrubbed and diced
1: 15.8 oz. can Great Northern beans, undrained
1 cup: Quick-cooking rice,
1/4 cup: Grated parmesan cheese,
2 tbsp: Slivered fresh basil,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp