Ingredients

3/4 cup dried cannellini (white kidney) beans, picked over, rinsed and drained
2 32-ounce cartons reduced-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 teaspoons olive oil
2 onions, chopped
2 carrots, chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 28-ounce can Italian-style peeled tomatoes, drained and chopped, reserving 1 cup juice
3 zucchini, chopped
1 9-ounce box frozen cut green beans
3 ounces ditalini or other small pasta (about 2/3 cup)
1/2 cup chopped fresh basil
1/4 cup grated Parmesan cheese

Directions

Soak beans according to package directions. Drain. Combine beans, broth, salt and pepper in a large pot; bring just to a boil. Reduce heat and simmer, covered, until the beans are barely tender, about 1 hour.

Heat oil in a large nonstick skillet over medium-high heat. Add onions, carrots, celery and garlic; cook, stirring frequently, until softened, about 5 minutes. Stir the vegetable mixture into the bean mixture; add tomatoes with their juice, zucchini and green beans. Simmer, stirring occasionally, until the vegetables are tender, about 10 minutes. Stir in the ditalini and cook until barely tender, about 10 minutes. Stir in basil. Serve sprinkled with Parmesan.

Nutrition per 1 1/2 cups soup with 1/2 tablespoon Parmesan: 196 calories, 1 gram fat, 0 grams saturated fat, 0 grams trans fat, 2 mg. cholesterol, 877 mg sodium, 35 grams carbs, 8 gram fiber, 13 grams protein, 142 mg calcium. Weight Watchers points value: 3.