2 cloves garlic, minced or crushed through a press
3 cups low-sodium chicken broth
1 1/2 cups canned crushed tomatoes
1 cup sliced zucchini
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
1/2 cup fresh or frozen green beans, halved
5 ounces diced all-purpose potato
2 oz drained, cooked chick-peas
3/4 oz alphabet pasta
1 tsp fennel seeds
3/4 tsp dried basil
3/4 tsp dried oregano
3/4 grated Parmesan cheese
In a medium saucepan over medium-high heat, warm the oil until hot but not smoking. Add the garlic and saute for 1 minute, stirring constantly.
Add the broth, tomatoes, zucchini, carrot, celery, green beans, potato, chich-peas, pasta, fennel seeds, basil, and oregano, and bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer ntil the pasta and vegatables are cooked through, 10-15 minutes.
Stir in the Parmeasean cheese and serve hot.
Serveing size- 1 3/4 cups