Garden Vegetable Soup

Serves: 6
Prep time: 10 mins                           
Cook time: 25 mins

Ingredients:
3 Tablespoons olive oil
¾ cup sliced carrot
¾ cup onion diced
3 cloves garlic, minced
6 cups low-sodium vegetable broth
¾ cup green beans
2 (14.5 ounce) can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon garlic powder
1 ½ cups uncooked ditalini pasta
2 (15 ounce) cans cannellini beans, drained and rinsed
1 (15 ounce) can corn, drained
¾ cup zucchini, diced
Shredded Parmesan cheese, for topping

Directions: Add oil to a large stock pot and heat over medium low heat. Add carrot, onion and garlic and saute until softened (about 5 minutes). Add broth, green beans, tomatoes, basil, oregano, salt, garlic powder, pasta, beans, and corn; simmer, covered about 15 minutes or until peas and pasta are tender. Stir in zucchini and heat 3-4 minutes more. Serve hot and top each serving with shredded Parmesan cheese.

*Nutrition facts do not include the Parmesan cheese

Nutrition Facts: 
Serving size: ⅙ of recipe 
Calories: 231                         Total Fat: 8 g                   Saturated fat: 1.1 g            Cholesterol: 0 mg Sodium: 601 mg                    Carbohydrates: 33.1 g     Sugar: 7.6 g                       Protein: 9.4 g