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

Bobby's Lighter Lasanga Soup

Ingredients

• 2 teaspoons olive oil
• 1 lb Italian turkey sausage, casings removed
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 (32 oz) container chicken broth
• 1 (15 oz) can tomato sauce
• 1 (14 1/2 oz) can petite diced tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 4 oz broken whole-wheat lasagna noodles, (about 4 noodles)
• 1/2 cup fresh basil, chopped
• 3 tablespoons Parmesan cheese, grated
• 1/2 cup shredded reduced-fat mozzarella cheese
• 8 whole-wheat breadsticks, or grissini (optional)

Preparation

Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 –10 minutes.

Add the broth, tomato sauce, diced tomatoes, salt and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 –12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)