Zuppa

1 tbs Vegetable Oil
1/2 cup onions , diced
2 garlic cloves
2/3 cup baby carrots, sliced into circles
28 oz fat-free chicken broth
15 oz canned canellini **
14.5 oz can Del Monte Zucchini withTomatoes***
8 oz cheese tortellini, without sauce
1 tsp Italian Seasoning *

Sautee Onions, Garlic and Carrots in Vegetable Oil until Soft.
Add Chicken Broth, Cannellini Beans, Zuchinni with Tomatoes and Tortellini
Season with Italian Seasoning.
Bring to a boil, lower heat and simmer for 10 minutes (until tortellini is cooked)


The soup is really low in fat and very hearty.

6 servings, 4 pts each


* If you don't have italian seasoning, season with a pinch each of salt, pepper, dried oregano, dried basil, dried parsley.
** The recipe calls for Garbanzo beans (chick peas), but I like Cannellini beans better
*** You can use fresh zuchinni and a can of plain diced tomatoes instead
**** You can add any vegetable you like - I added mushrooms this time. I sauteed them with the onion, garlic, and carrot. It was delicious. You can also use more carrots than called for if you want. I like hearty soups so I always "add" extra stuff.
***** I have also grilled chicken breasts (using PAM and seasoned with Montreal Chicken Seasoning), diced them and droped them in the soup. It was very good!