Garden Vegetable Soup

Makes 6 servings
Prep Time: 10 min.
Cooking Time: 40 to 45 min.

Ingredients:
1 Tablespoon vegetable oil
1 large onion, chopped
2 large carrots, peeled and diced
2 cloves garlic, minced
1/2 teaspoon basil
49 ounces low-fat chicken broth
2 large potatoes, peeled and diced
1 can (15 ounces) seasoned white beans, untrained
1 cup green beans, cut in 1-inch pieces
1 small zucchini, sliced
2 large tomatoes, peeled, seeded, and diced
1 cup pasta shells
Salt (to taste)
Freshly ground pepper (to taste)
1 cup grated Parmesan cheese, optional

Soup Recipe Direction:
1) In a large soup pot, heat vegetable oil.
2) Cook onions and carrots over medium heat until onions are clear.
3) Add garlic and cook 1 minute.
4) Add basil, chicken broth, and potatoes.
5) Bring to a boil, reduce heat, and simmer for 30 minutes or until potatoes are tender.
6) Add white beans, green beans, zucchini, tomatoes, and pasta shells.
7) Cook for 10 to 15 minutes or until pasta is tender.
8) Add extra broth if soup becomes too thick.
9) Adjust seasoning with salt and pepper.
10) Serve soup topped with grated cheese if desired.

Kitchen Tip:
You can use canned or frozen vegetables for any fresh vegetables. Also, any mixture of vegetables can be used.