Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 large peeled and chopped carrot
2 stalks celery, finely chopped
2 cloves garlic, minced
Salt and freshly ground black pepper

1 16-ounce can chopped tomatoes or equivalent of fresh tomatoes chopped 8 large
5 cups low-sodium vegetable or chicken broth home made or bought
1 tablespoon chopped fresh basil, or 1/2 teaspoon dried
1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
1 tablespoon chopped fresh parsley, or 1/2 teaspoon dried
1/4 pound fresh green beans, stemmed and cut into 1-inch lengths
1 16-ounce can cannellini beans, rinsed and drained
2 medium zucchini, quartered and chopped
1 cup raw, small, shell pasta
1/2 cup freshly grated Parmesan cheese

Cooking Instructions

1. In a large soup pot, heat the olive oil over medium heat. Add the onion, carrot and celery and cook for 5 minutes, or until the vegetables begin to soften. Add the garlic, season with salt and pepper and cook for 2 minutes more.
2. Add the tomatoes, vegetable or chicken broth and herbs, bring to a boil and turn down to a simmer.
3. Add beans and simmer for 2 minutes.
4. Add the zucchini and pasta and simmer for 10 minutes, or until all of the vegetables are tender and the pasta is al dente. Season with salt and pepper.
5. Serve the soup in large bowls with a sprinkling of Parmesan cheese.

This recipe has less than 200 calories and 6 g of fat with 5 g of Fiber per serving.