Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Onion; diced |
| 2 packs | Instant chicken broth and seasoning |
| 2 \N | Cloves garlic; minced |
| 1½ cup | Zucchini; thinly sliced |
| ½ cup | Carrot; thinly sliced |
| ½ cup | Tomato; chopped seeded |
| 1 teaspoon | Fresh parsley; chopped |
| ¼ teaspoon | Dried basil |
| ⅛ teaspoon | Pepper |
| 4 ounces | Canned kidney beans; drained |
| 1 cup | Elbow macaroni; cooked |
| 2 teaspoons | Parmesan cheese; grated |
In 1½-quart nonstick saucepan combine onion, broth mix, and garlic; cook, stirring occasionally, until onion is translucent. Add remaining ingredients except kidney beans, macaroni, and cheese and stir to combine; cover and cook over low heat, stirring occasionally, for about 10 minutes.
Add 2 cups water and bring to a boil. Reduce heat to medium, cover, and cook until vegetables are soft, about 20 minutes. Using a slotted spoon, remove about ½ cup vegetables from saucepan. Puree in blender in two batches. Return to saucepan, add reserved vegetables, kidney beans, and macaroni, and heat. Top each serving with half of the cheese.
NOTES : Each serving provides: 2 ¾ V, 1 P, 1 B, 20 C Recipe by: Weight Watchers Week Three Program Material Posted to MC-Recipe Digest by "Karen M. Cottrell" <karenc@...> on Mar 1, 1998