Tuscan Bean Soup

Shared by: Jenna

1 Point Per Serving

2 carrots, choppeed

2 sticks celery, sliced

2 golden squash, chopped

1 16oz canned tomatoes

2 tsp. minced garlic

1 tbsp. fresh basil, chopped

5 cups water

6 chicken stock cubes

2 cups cabbage

1 cup canned kidney eans, drianed and washed

Saute the carrots, celery and squash in cooking spray for 2-3 minutes. Add the tomatoes, garlic and basil and cook for another 5 stirring constantly. Place these ingredients into a large pan and add the water and chicken tock cubes. Bring to a boil, reduce heat, cover and allow to simmer for 20 minutes. Add the cabbage and kidney beans, cook for a further 3 to 5 minutes or until heated through.

Makes 6 servings