Garden Vegetable Soup

Najay · December 2011

2/3 cup sliced carrots
1/2 cup diced onion
2 garlic cloves minced
3 cups fat-free broth (beef, chicken, or vegetable)
1-1/2 cups diced green cabbage
1/2 cup green beans
1 Tbsp tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/2 cup diced zucchini

Spray a large saucespan with nonstick cooking spray, heat. Saute the carrots, onions, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, green beans, tomato paste, basil, oregano, and salt; bring to a boil. Reduce heat; simmer, covered, about 15 minutes or until green beans are tender. Stir in the zucchini and heat for 3/4 minutes. Serve hot.

Makes 4 1/cup servings.