• 1-1/2 quarts 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

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.

Per serving: calories 331, fat 3.1g, 8% calories from fat, cholesterol 4mg, protein 15.6g, carbohydrates 61.2g, fiber 10.7g, sugar 5.2g, sodium 525mg, diet points 5.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 3.4, Lean meat: 0.3, Fat: 0.1, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Chenin Blanc, Beaujolais, or Fumé Blanc.