Italian Vegetable Soup

Serves: 6
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.

Nutritional Analysis:
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.

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