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Low-Fat Italian Vegetable Soup
1 tbs olive oil
2 garlic cloves, minced
1 medium onion, chopped
1 large carrot, diced
2 celery sticks, sliced
1 large zucchini, diced
1 cup green beans
2 tsp dried Italian herbs
4 cups fat-free, low-sodium chicken or vegetable broth
15-oz can chopped tomatoes, un-drained
15-oz can cannellini beans
Heat oil in large Dutch oven or saucepan. Sauté garlic, onions, carrots, celery, zucchini and green beans for 5 minutes. Stir in herbs and cook for 1 minute. Add broth, tomatoes and beans. Bring to a boil, then cover and simmer for 20-25 minutes.
Makes 8 cups.
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