5 cups low-sodium chicken broth
3 carrots, diced
3 large celery stalks
1 onion, chopped
3 to 4 cloves garlic, minced or pressed
1 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon pepper
15 ounces can red kidney beans, drained and rinsed
15 ounces can Italian-style stewed tomatoes
2 cups zucchini pieces, sliced
2 cups egg plant, cubed
1 cup brown rice
4 tablespoons freshly grated parmesan cheese (optional)
1. In a large saucepan, combine broth, carrot, celery, onion, garlic, basil, oregano, and pepper. Bring to a boil; reduce heat. Cover; simmer for 15 minutes.
2. Stir in beans, tomatoes, zucchini, egg plant and brown rice. Return to boiling; cover and reduce heat to simmer. Cook 10 minutes more or until vegetables are tender.
3. Serve into serving bowls and sprinkle parmesan cheese over the top of each if desired.