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.