CANNELLINI BEAN AND CELERY SOUP

2 tablespoons vegetable oil
1 cup chopped onion
1 teaspoon minced garlic
3 cans (14-1/2 ounces each) ready to serve vegetable broth
1-1/2 teaspoons Italian seasoning, crushed
1/8 teaspoon ground black pepper
3 cups sliced celery
2 cups sliced carrots
1 can (19 ounces) white kidney beans (cannellini) undrained
1 can (14-1/2 ounces) tomatoes, broken up
½ cup uncooked long grain rice

In a large saucepot heat oil until hot. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in vegetable broth, Italian seasoning and black pepper; bring to a boil. Add celery, carrots, beans, tomatoes and rice; return to a boil; reduce heat and simmer, covered, until rice is tender, about 15 minutes. Serve topped with grated Parmesan cheese, if desired.Yield: 6 portions, 10-1/2 cups