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Makes 6 Servings

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium zucchini (about 10 ounces), cut into 1/2-inch dice (2 cups)
• 1 medium summer squash (about 10 ounces), cut into 1/2-inch dice (2 cups)
• 1 large carrot, finely diced (about 3/4 cup)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• One 32-ounce carton all-natural chicken broth
• Two 8-ounce cans tomato sauce
• One 15 1/2-ounce can cannellini beans, drained and rinsed
• 1/2 cup dried whole wheat blend elbow pasta
• 3 sprigs fresh thyme
• Salt and freshly ground black pepper
• 1/3 cup grated Parmesan cheese
• 1/3 cup loosely packed fresh basil, cut into strips

Directions

1. Heat the oil in a Dutch oven or large saucepan over medium-high heat. Add the zucchini, summer squash, carrot, onion, garlic, and Italian seasoning and cook, stirring frequently until the vegetables start to soften, about 10 minutes.
2. Stir in the broth and tomato sauce, cover, and bring to a boil. Add the beans, pasta, and thyme and cook, uncovered, at a low boil until the pasta is done, about 10 minutes.
3. Remove the thyme sprigs, and season with salt and pepper to taste. Serve in individual bowls and top with the Parmesan cheese and basil.

Nutrition Information per Serving: 190 calories, 7g fat (1g saturated), 630mg sodium, 25g carbohydrate, 6g fiber, 9g protein, 60% vitamin A, 70% vitamin C, 15% calcium