3 Servings
* 4 cups fat-free chicken broth
* 1/2 cup pasta shells
* 1 cup cooked white beans
* 1 cup stewed tomatoes
* 1 1/3 cups of mixed vegetables – chopped (i.e. carrots, onions, celery, potatoes, corn, zucchini or green beans)
* 1 clove garlic – minced
* 1/2 tsp dried basil
* 1/4 tsp dried oregano
* 1/4 tsp pepper
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Heat one cup of broth in a large soup pot. Add potatoes and simmer for 5 minutes, then add remaining mixed vegetables and garlic and simmer for 3 more minutes.
Add remaining broth, white beans, and stewed tomatoes. Bring the mixture to a boil, cover and reduce heat. Simmer for 30 minutes.
Bring the soup back to a boil and add the pasta and spices. Reduce heat and cook for 7 – 10 minutes until pasta is tender.
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