Minestrone-style vegetable soup

2 Servings

Quantity Ingredient
¼ cup Onion; diced
2 packs Instant chicken broth and seasoning
2 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

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