Italian Vegetable Soup
| Yield: | 4 Servings |
| Categories: | Soups, Vegetables, Easy |
| 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 |
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