WW Points: 3
1 small carrot — julienned
1 small leek — julienned
1 stalk celery — julienned
2 ounces cabbage — finely sliced
1 bay leaf
3 3/4 cups vegetable stock
1 cup cooked cannelini beans — (or white)
1/4 cup pasta shells — Use small pasta (bows, shells, stars)
Bring broth and bay leaf to a boil in a large stockpot. Add carrot, leek, celery. Cover and simmer for 5-8 minutes, stirring occasionally.
Add cabbage, pasta, and beans to the pot. Stir and simmer for 5 minutes or until tender, uncovered.
Remove bay leaf from pot pot. Salt and pepper soup to taste.
Per Serving: 177 Calories; 3g Fat (13.3% calories from fat); 8g Protein; 31g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol; 1033mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.