Prep 20 mins
Cook 15 mins
This was a life saver for me when I started Weight Watchers. It's really good and with 2 slices WW wheat bread(only adds 1 point) It was quite filling. I got the recipe from the first week book of Weight Watchers.
- Spray a large saucepan with nonstick cooking spray, heat.
- Saute' the carrot, onion, garlic over low heat until softened, about 5 minutes.
- Add broth, beans, tomato paste, basil, oregano, and salt; bring to a boil.
- Reduce heat, simmer, covered, about 15 minutes or until beans are tender.
- Stir in the zucchini and heat for 3-4 minutes. Serve hot.
- You can add in 1 1/2 cups diced green cabbage also, I personally do not like cabbage to I omit that ingredient.
Very nice recipe Cherij, as you said it's a life saver now that I'm trying to follow WW. Easy to put together too with nice blend of flavors. I separated into 1 cup servings, froze and when ever needed a little something would pull it out and heat in the microwave. Thanks for posting.
After all these years, this is still a "go to" soup for me whenever I want to shed a few pounds - not to mention it's just delicious! Don't feel limited to the vegetables in the recipe either. I receive an organic farm box of vegetables every two weeks, and I've added all kinds of things to this soup to use those up - celery, swiss chard, spinach, red cabbage, spring onions, shallots, kale, plus any fresh herbs I may have, such as thyme or rosemary. I also throw in a can of Ro-Tel tomatoes to give it a little kick. I try to avoid a ton of starchy vegetables, like squash or beets (think carbs). If I'm particularly hungry and have points to spare, I also keep grilled chicken or cans of black or white beans around to add a little protein to the soup - DEELISH!
Good and easy to make. I made this for my lunches at work. Reheats well. Made as directed. Made for Spring PAC 2011.