GARDEN VEGETABLE SOUP

2/3 CUP SLICED CARROT
½ CUP DICED ONION
2 GARLIC CLOVES, MINCED
3 CUPS FAT-FREE BROTH
1 ½ CUPS DICED GREEN CABBAGE
½ CUP GREEN BEANS
1 TBSP. TOMATO PASTE
½ TSP. DRIED BASIL
¼ TSP. DRIED OREGANO
¼ TSP. SALT
½ CUP DICED ZUCCHINI

IN LARGE SAUCEPAN SPRAYED WITH NONSTICK COOKING SPRAY, SAUTE THE CARROT, ONION, AND GARLIC OVER LOW HEAT UNTIL SOFTENED (ABOUT 5 MINUTES).
ADD BROTH, CABBAGE, BEANS, TOMATO PASTE, BASIL, OREGANO, AND SALT; BRING TO A BOIL. LOWER HEAT AND SIMMER, COVERED, ABOUT 15 MINUTES OR UNTIL BEANS ARE TENDER. STIR IN ZUCCHINI AND HEAT 3-4 MINUTES.

WEIGHT WATCHERS MEAL: 0 POINTS