To Try: Italian Bean Soup

Italian Bean Soup

Ingredients:
3/4 c. cannellini beans, rinsed and drained
64 ounces of reduced-sodium chicken broth
1/4 tsp. salt
1/4 tsp. pepper
4 tsp. olive oil
2 onions, diced
2 carrots, chopped
2 celery stalks, diced
2 cloves garlic, minced
28 oz. can peeled tomatoes, drained and chopped, 1 c. juice reserved
3 zucchini, chopped
1 box frozen green beans
3 oz. small pasta
1/2 c. fresh basil, chopped
1/4 c. Parmesan cheese
Preparation:
Combine beans, broth, salt, and pepper in a large pot; bring to a boil. Reduce heat and simmer for 15 minutes. Heat oil in a large nonstick skillet on medium-high heat. Add onions, carrots, celery, and garlic. Cook, stirring frequently, until soft, about 5 minutes. Stir the veggie mixture into the bean mixture. Add tomatoes, reserved juice, zucchini, and green beans. Simmer, stirring occasionally, until vegetables are tender (about 10 minutes). Add pasta and cook until tender. Stir in basil. Sprinkle each bowl with 1/2 T. Parmesan cheese when serving.

1 1/2 cups soup w/ 1/2 T cheese: 196 calories, 1 g. fat, and 8 g. fiber (3 points)