Three-Bean Soup

Recipe By : adapted from WW Quick Start Program Cookbook
Serving Size : 12
Categories : Soups Vegetables

Amount Measure Ingredient -- Preparation Method
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2 tsp olive oil
1 onion -- chopped
3 cloves garlic -- minced
15 oz red kidney beans
15 oz chickpeas, canned
15 oz white beans, canned
1 tbsp basil leaves -- crushed
1/4 tsp salt and pepper
3 small zucchini -- thinly sliced
28 oz tomatoes, canned -- diced

In a 3 qt. (or larger) sprayed saucepan heal oil over medium-high heat; Add onion and garlic and sauté until onion is softened, about 3 minutes. Add zucchini and cook, stirring constantly, until tender, about 5 minutes. (The zucchini will measure about 3 cups.) Stir in tomatoes, beans, and the seasonings and bring to a boil. Reduce heat and let simmer for 10-15 minutes.

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NOTES : per cup 233.5 calories 1.9 g fat 9.9 g fiber (calculate using 4) 4 points (2.8 using all fiber)

Recipe index: Recipes for Success

Nutritional information is based on all information available to me at the time of publication. I now calculate points using the 2003 Weight Watchers information. Verify that your ingredients yield the same results. I usually choose to use light rather than nonfat products. Some items, such as cheddar, I use the normal product as noted, as my preference. Optional ingredients are not included in the calculation of calories or points.