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Italian Vegetable Rice Soup

6 cups chicken or vegetable stock*
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

1. In a large saucepan, bring the stock to a boil over high heat.
2. Stir in the carrots, zucchini, beans with their liquid and rice.
3. Cook until vegetables are crisp-tender, about 5 minutes. Remove from heat and stir in basil.
4. 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.

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