4 cups reduced-sodium chicken broth
2 cups reduced-sodium tomato juice
16 ounces elbow macaroni (use whole wheat)
2 cloves garlic, minced
1 cup sliced carrot
1 medium zucchini, sliced (about 1 cup)
1 can (19 oz.) kidney beans, drained and rinsed
2 TBSP chopped fresh parsley
1 tsp dried thyme (or 1 TBSP fresh thyme)
1 tsp dried basil (or 1 TBSP fresh basil)
1/8 teaspoon freshly ground black pepper
1/4 cup grated Parmesan cheese
1 tablespoon fresh lemon juice
Chopped fresh parsley for garnish
In a large saucepan, combine broth, tomato juice, macaroni, garlic, and carrot; bring to a boil over high heat. Reduce heat to medium; simmer for 4 minutes.
Stir in zucchini. Cook, stirring frequently, until macaroni and carrot are tender, about 4 to 6 minutes.
Add kidney beans, parsley, thyme, basil, and pepper. Simmer for 2 minutes.
Remove pan from heat. Stir in parmesan cheese and lemon juice. Ladle soup into bowls. Garnish with fresh parsley. Serve immediately.
Variation: To increase the amount of fiber, substitute whole wheat macaroni for the plain.
*I don't always use the lemon juice and it still tastes great. This recipe is from the Healthy Meals in Minutes recipe cards. As you can see the variation already made it South Beach
Per Serving: Calories 401 (6% from fat) Carbohydrates 74 g Protein 18 g
Sodium 568 mg Fat 3 g Cholesterol 3 mg