Garden Vegetable Soup

• 2/3 cup sliced carrot
• 1/2 cup diced onion
  
• 2 garlic cloves, minced
  
• 3 cups fat free chicken broth
  
• 1/2 cups diced green cabbage
  
• 1/2 cup green beans
  
• 1 tablespoon tomato paste
  
• 1/2 teaspoon dried basil
  
• 1/4 teaspoon dried oregano
  
• 1/4 teaspoon salt
  
• 1/2 cup diced zucchini

1. In large saucepan sprayed with nonstick cooking spray, saute the carrot, onion, and garlic over low heat until softened, about 5 minutes.

2. 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.

3. Stir in zucchini and heat 3-4 minutes. Serve hot.

Per serving: 42 calories, 0 g fat, 2 g fiber.

Point value per serving: 0