| | Directions | | Spray a large saucepan with nonstick cooking spray, heat. Sauté 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. Reduce heat ; simmer, covered, about 15 minutes or until beans are tender. Stir in the zucchini and heat for 3-4 minutes. Serve hot. Makes 4-1 cup servings |
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| Ingredients | | - |  | 2/3 cup sliced carrot |
| - | | 1/2 cup diced onion |
| - | | 2 cloves garlic, minced |
| - | | 3 cups fat-free broth (beef, chicken, or vegetable) |
| - | | 1 1/2 cups diced green cabbage |
| - | | 1/2 cup green beans |
| - | | 1 tablespoon tomato paste |
| - | | 1/2 teaspoon dried basil |
| - | | 1/4 teaspoon dried oregano |
| - | | 1/4 teaspoon salt |
| - | | 1/2 cup diced zucchini |
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