Bean And Veggie Soup

Recipe By : Jen

1 Point Per Serving

12 cups water

12 chicken bouillon cube -- or vegetable cube

4 carrots -- sliced

4 stalks celery -- sliced

1 bag frozen spinach -- broken up

3 zucchini -- chopped

1 onion -- chopped

15 1/2 ounces diced tomatoes -- 1 can

15 1/2 ounces canned kidney beans -- 1 can

15 1/2 ounces small white beans, cooked -- 1 can

1/2 cup macaroni

I put all of the ingredients in a pot and cook it for 30 minutes. It is delicious!!

Makes 24 (1 cup) servings.

NOTES : Per serving: 70 cal, 0.5g (6%) fat, 2.5g fibre, 685mg sodium

Per serving: 0.94 points