Quick Minestrone
 
1 cup thinly sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1 small zucchini, sliced
2 cans (14.5 ounces each) chicken broth
2 cups water
1 can (28 ounces) diced tomatoes, undrained
1 can (15.5 ounces) dark red kidney beans, rinsed and drained
1 cup medium shell pasta, uncooked
1 cup frozen Italian-style green beans
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/2 cup (2 ounces) grated Parmesan cheese
 
1. Combine all ingredients except Parmesan cheese in Generation II Dutch (6-qt.) Oven. Bring to a boil; reduce heat. Cover; simmer 20-25 minutes or until vegetables are crisp-tender.

2. Serve; sprinkle each serving with Parmesan cheese.

Yield: 6 servings

Nutrients per serving: (1 1/2 cups): Calories 252, Total Fat 6 g

Pampered Chef