Recipe Swap: Judy's Vegetable Bean Soup

Vegetable Bean Soup
Serves 6
4 Points per serving

2 cans fat free vegetable broth
1 cup water
1 lb. bag frozen mixed vegetables
1 can stewed tomatoes
1/3 cup angel hair pasta, broken into 2" lengths
1 can kidney beans
1 can black beans
1 tsp Italian seasoning
1/2 tsp garlic powder
1/4 cup grated Parmesan cheese

Pour broth and water into 4.5 quart pot over high heat. While heating, add frozen vegetables, tomatoes (including juice) and pasta. Cover and bring to a boil.

Rinse and drain both cans of beans.

When soup boils, uncover and stir. Add beans, Italian seasoning & garlic powder. Reduce heat to medium high and cook 5 minutes, stirring frequently.

Reduce heat to low and add Parmesan. Simmer 5 minutes, while stirring.