Low-Fat Pasta and Bean Soup

With fall finally being here, it is time to start making some soups. I love soups, and they are such easy things to make. I found this recipe on the Weight Watchers boards a while ago, and have been waiting to try it.

Low-fat Pasta and Bean Soup (6 servings at 4 points a piece)

Ingredients:

2 cups vegetable broth
1 medium onion, chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon dried basil
1 carrot, sliced
1 stalk celery, sliced
1 small zucchini, sliced
1 15 oz. can cooked beans (pink, kidney, pinto, etc.)
1 16 oz. can tomatoes (diced or stewed)
1 cup uncooked pasta (elbow, spirals, etc.)

Directions:

Bring broth to a boil and add onion, garlic, spices, carrot, celery and zucchini. Simmer until vegetables are tender, about 10-15 minutes. Add canned tomatoes and beans. Bring to a low boil. Add pasta. Cook until pasta is done, about 8 minutes. Serve hot!

This turned out to be a pretty thick soup. Which for me is okay. I like my broth, but I can do without. Now the husband could care less about the broth. He says he just likes the "goodie bits," and that the broth "gets in the way of the goodie bits." We don't want to be in the way of the goodie bits, now do we? The husband and I really enjoyed this soup. We opted to use pinto beans and of course they were very tasty. I really liked the combination of the beans, vegetables, and pasta.