Tuscan Minestrone Soup

This recipe is from The Best LIfe Diet. It is really good, even my husband liked it.

Serves 6

2 Tabelspoons olive oil
1 medium zucchini, cut into 1/2 inch slices, about 2 cups
1 medium summer squash, cut into 1/2 inch slices, about 2 cups
1 large carrot, finely diced, about 3/4 cup
2 cloves garlic, minced
1 teasponn Italian seasoning
4 cups all- natural reduced-sodium chicken broth
one 15-ounce can diced tomatoes
one 15-ounce can cannellini beans, drained and rinsed
1/2 cup whole wheat pasta (elbow or I used small shells)
3 fresh thyme sprigs
Salt and freshly ground pepper
1/3 cup grated Parmesan cheese
1/3 cup loosely packed fresh basil, cut into strips

Heat the oil in a pan over medium-high heat. Add the zucchini, summer squash, carrot, onion, garlic, and Italian seasonin to the pan and cook, stirring frequently, until the vegetables start to soften, about 10 minutes. Stir in the broth and diced tomatoes, cover the mixture, and bring it to a boil. Add the beans, pasta, and thyme, and cook uncovered, at a low boil until the pasta is done, about 10 minutes. Remove the thyme sprigs, and season the mixture with salt and pepper. Serve in individual bowls and top each serving with the Parmesan cheese and basil.

Per serving, about: Calories: 193, Protein: 10g, Carbohydrates: 25g Dietary Fiber: 6g
Total Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 5 mg, Calcium: 130 mg, Sodium: 516 mg