Bean and Potato Chowder

1 20-oz. pkg. diced potatoes with onions
1 14-oz. can vegetable broth
1/3 cup flour
1 cup (4 oz.) shredded swiss cheese
3 cups milk
1 t dried Italian seasoning
1 15-oz. can navy beans, rinsed and drained
Snipped fresh parsley
Italian bread slices topped with shredded Swiss Cheese on the side.

Combine potatoes and begetable broth in pan, bring to boil, reduce heat and simmer covered for 4 minutes.

In bowl toss flour and swiss cheese together. Gradually stir in milk until combined.
Add to potatoes .

Add Italian seasoning to potatoes. Cook and stir over medium heat until thickened and bubbly.

Stir in Navy beans , cook and stir for one minute.