Recipe - Minestrone-Style Vegetable Soup

One fourth cup Onion; minced
2 pack Instant chicken broth and
seasoning
2 Cloves garlic; minced
1 One half cup Zucchini; thinly cut or sliced up
One half cup Carrot; thinly cut or sliced up
One half cup Tomato; chopped seeded
1 teaspoon Fresh parsley; chopped
One fourth teaspoon Dried basil
1/8 teaspoon Pepper
4 ounce Canned kidney beans; drained
1 cup Elbow macaroni; cooked
2 teaspoon Parmesan cheese; grated

In 1 1/2quart nonstick saucepan combine onion, broth mix, and garlic;
cook, stirring occasionally, until onion is translucent. Add remaining
ingredients except kidney beans, macaroni, and cheese and stir to combine;
cover and cook over low heat, stirring occasionally, for about 10 minutes.
Add 2 cups water and bring to a boil. Reduce heat to medium, cover, and
cook until vegetables are soft, about 20 minutes. Using a slotted spoon,
remove about One half cup vegetables from saucepan. Puree in blender in two
batches. Return to saucepan, add reserved vegetables, kidney beans, and
macaroni, and heat. Top each serving with half of the cheese.

NOTES : Each serving provides: 2 Three fourths V, 1 P, 1 B, 20 C
Recipe by: Weight Watchers Week Three Program Material

Posted to MCRecipe Digest by "Karen M. Cottrell"
karenc@astrid.seanet.com on Mar 1, 1998