So, if it looks like I’ve used more of an ingredient than the recipe states, it’s because I have. Begin by putting the sliced carrots, diced onion, and minced garlic in a large saucepan and saute over low heat for about 5 minutes, or until tender.
While the first round of veggies saute, go ahead and prepare the rest of the vegetables. I chop the cabbage, I wash and snap my green beans, and I chop the zucchini and set it aside. 
I now I add the cabbage and beans + 3 cups of fat free broth (any kind you like-beef, chicken, or vegetable) to the sauteed veggies. 
Plus, tomato paste, basil, oregano, and salt. Then bring it all to a boil. Reduce the heat. Then simmer, covered for 15 minutes or until your beans are tender.
Now stir in the zucchini and heat another for 3-4 minutes.
Mmm. Heavenly, hot, healthy vegetables. 1 cup = 42 calories. Love it. Did I say that already?And it freezes well too. That’s Chicken Noodle Soup on the left. I made them on the same “Souper” Saturday.
Ingredients:
2/3 cup sliced carrot1/2 cup diced onion2 garlic cloves3 cups fat free broth (beef, chicken, or vegetable)1 1/2 cup diced green cabbage1/2 cup green beans1 tablespoon tomato paste1/2 teaspoon dried basil1/4 teaspoon dried oregano1/4 teaspoon salt1/2 cup diced zucchini
Directions:
In a large saucepan, sprayed with nonstick cooking spray, saute carrot, onion, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered about 15 minutes or until beans are tender. Stir in zucchini and heat 3-4 minutes. Serve hot. Per serving: 42 calories, 0 g fat, 0 mg cholesterol, 63 mg sodium, 8 g carbohydrates, 2.4 g dietary fiber, 3 g protein, 41 mg calciumThat’s 0 pts for the Weight Watchers.
By Krista’s Kitchen.
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You can see the recipe here: cookingwithkrista.blogspot.com
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