Very Quick Minestrone Soup

This recipe is quick and nutritious. Each 1.5 cup serving of soup provides 2-3 servings of vegetables and yields about 200 calories.

Ingredients

• 1 cup carrots, thinly sliced
• 1/2 cup celery, diced
• 1/2 cup onion, chopped
• 1 small zucchini, sliced
• one large can (28 ounces) of low sodium chicken broth
• 1 can light kidney beans (15 ounces), rinsed and drained
• 1-2 cans of stewed tomatoes
• 1 cup medium pasta shells, uncooked
• 1 cup frozen peas or Italian-style beans
• 1 teaspoon dried oregano
• 1 teaspoon dried basil leaves
• Parmesan cheese to top soup (optional)

Directions

Toss all ingredients into a stockpot. Bring to a boil and simmer until all the vegetables are tender. Sprinkle each serving with parmesan cheese if desired.