Minestrone Soup

2 cups diced zucchini
½ cup small uncooked pasta such as shell, ditalini (whole wheat preferred)
1/8 tsp. pepper
2 cloves garlic, minced
2 (16-oz.) cans one-third-less sodium chicken broth
1 (14 ½-oz.) can Italian-style stewed tomatoes, undrained and coarsely chopped
1 (16-oz.) can red kidney beans, drained and rinsed
1 (10-oz.) pkg. frozen peas and carrots (may also use fresh)
9 Tbsp. freshly grated Parmesan cheese

Combine all ingredients except for pasta and cheese in a large saucepan and bring to a boil. 

Add pasta, stir, cover, reduce heat and simmer 10 minutes or until pasta is done, stirring occasionally.

Ladle into bowls and sprinkle with 1 Tbsp. Parmesan cheese.

Note:  Sodium can be reduced 200mg per serving by using no-salt-added stewed tomatoes and no-salt-added canned kidney beans (total is then 228mg sodium per serving)

Yield: 9 servings

PER SERVING:     
CALORIES: 140     
FAT: 2.8g            SATURATED FAT: 1g
SODIUM: 420mg
CHOLESTEROL: 5mg
CARBOHYDRATE:  23 g   
FIBER: 6g
PROTEIN:  9g

WeightWatchers Points:  2

Diabetic Exchange: 1-1/2 carbohydrate/starch, 2 vegetable, 1/2 fat

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