EASY PANTRY MINESTRONE from Weight Watchers What To Cook Now
Makes 6 servings

2 teaspoons olive oil
2 carrots, halved lengthwise and sliced
1 celery stalk, sliced
1 onion, diced
2 garlic cloves, minced
7 cups reduced-sodium vegetable broth
1 (15.5-ounce) can red kidney beans, rinsed and drained
1 (15.5-ounce) can chickpeas, rinsed and drained
1 cup whole wheat macaroni or other small pasta (uncooked)
2 teaspoons dried basil
1 (14.5-ounce) can diced tomatoes, drained
1 small zucchini, chopped
2 Tablespoons refrigerated basil pesto

Heat oil in Dutch oven over medium-high heat. Add carrots, celery, and onion and cook, stirring occasionally, until softened, 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds.

Add broth, kidney beans, chickpeas, macaroni, and basil and bring to a boil. Reduce heat and simmer, partially covered, 10 minutes. Stir in tomatoes and zucchini and simmer until pasta and vegetables are very tender, 10 minutes longer. Ladle into bowls and top each with 1 teaspoon pesto.

PER SERVING (1 bowl): 307 Cal, 6 g Total Fat, Og Trans Fat, 1 mg Chol, 876 mg Sod, 53 g Carb, 10 g Fib, 14 g Prot, 120 mg Calc.

Recipe used with permission | nancy-c.com