Served as main course. Vegetarian dish. Speciality: Healthy, Low Fat, Low Sodium, Low Cholesterol and Low Sat. Fat

2 cups cut up Mixed Vegetables

1 Tablespoon Cooking Oil or Olive Oil

2 (14 ounce) cans Reduced-Sodium Chicken Broth

1 teaspoon instant minced Garlic or 2 Cloves Garlic

1 (15 ounce) can White Kidney Beans or Cannellini Beans or Great Northern Beans, rinsed and drained

1/2 cup Alphabet-Shape dry Pasta

1 Tablespoon small fresh Oregano Leaves

1/4 cup shaved Parmesan Cheese (optional)

In large saucepan, cook assorted vegetables in hot oil over medium-high heat about 5 minutes or until crisp-tender, stirring occasionally. Add chicken broth and garlic. Bring to boiling. Stir in beans and pasta. Return to boiling; reduce heat. Cover and simmer about 10 minutes or just until pasta is tender. Stir in oregano. Ladle into soup bowls. If desired top each serving with Parmesan cheese.

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4

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