Italian Vegetable Soup
Heat oil in a deep pot over medium-high heat. Sauté garlic and onion 2 min. Reduce heat to low; add carrot, celery and tomatoes with their juice. Simmer 10 min. Add beans, stock, tomato sauce and next 6 ingredients through sugar; simmer just until carrots are tender (about 40 min.), adding pasta in the last 5 min. Adjust salt and pepper if necessary; stir in parsley and serve immediately.
Nutrition Information Per Serving:
Total Calories: 130
Total Fat: 1 g
Saturated Fat: 0 g
Sodium: 390 mg
Fiber: 5 g
An excellent source of vitamins A, C, K and folate. A good source of iron, potassium and vitamin B6.