2005-10-20

2/3 cup carrots
1/2 cup onions
2 cloves garlic
3 cups fat-free chicken broth
1 1/2 cup cabbage
1/2 cup green snap beans
1 Tbsp. cannted tomato paste (I don't use this)
1/2 tsp. ground basil
1/4 tsp. ground oregano
1/4 tsp. salt
1/2 cup zucchini

Chop up all the vegetables. Spray a large saucepan with PAM. Saute the carrots, onions, and garlic over low heat until softened, about 5 minutes.

Add broth, cabbage, beans, tomato paste, basil, oregano and salt; bring to boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.

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

Makes 4 servings. 0 points per serving!