Quick Minestrone Soup

• 2 cups diced zucchini
• ½ cup uncooked brown rice
  
• 1/8 tsp. pepper
• 2 cloves garlic, minced
• 2 (16-ounces) cans low sodium chicken broth
• 1 (14 ½ -ounce) can Italian-style stewed tomatoes, untrained and coarsely chopped
• 1 (16-ounce) can red kidney beans, drained
• 1 (10 ounce) package frozen peas and carrots, thawed
• ½ cup grated Parmesan cheese (leave out to make gfcf)
  

Combine first 8 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pasta is done, stirring occasionally. Stir in cheese, ladle into bowls.