Melting Pot Minestrone

• 1/2 c. chopped onion
• 1/2 c. red bell pepper
• 1/2 c. carrot
• 7 oz. fat-free smoked sausage (in bite size pieces)
• 2 (13 3/4 oz.) cans fat-free chicken broth
• salt and pepper to taste
• 1 c. water
• 1/2 c. small pasta
• 1 (15 oz.) can garbanzo beans
• 1 (15 oz.) can red kidney beans
• 1 can diced tomatoes or 2 c. fresh tomatoes
• 2 c. diced zucchini
• 6 slices French bread
• 1 1/2 c. (6 oz.) light shredded Cheddar cheese

1. In a 3 to 4-quart pot, combine onion, red pepper, carrot and sausage.
2. If sausage is not used, add 1 teaspoon each oil and minced garlic with the vegetables.
3. Cook over medium-high heat 8 minutes, stirring frequently until lightly browned.
4. Stir in broth and water, heat to a boil.
5. Add pasta, cook 8 minutes or until almost tender. Rinse beans and add to broth mixture.
6. Add tomatoes and zucchini.
7. Cover and simmer 5 minutes.
8. Zucchini should be tender.
9. Arrange bread slices on broiler pan; toast 1 to 2 minutes on each side until golden.
10. Sprinkle 1 1/2 tablespoons cheese on each slice.
11. Heat 1 to 2 minutes more until melted.
12. Ladle soup into bowls.
13. Sprinkle with remaining cheese and top with a bread slice.
14. Serves 6.
15. Salt and pepper to taste.

onion, red bell pepper, carrot, sausage, chicken broth, salt, water, pasta, garbanzo beans, red kidney beans, tomatoes, zucchini, bread, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=52277 (may not work)