South-Of-France Vegetable Soup(Low-Fat)

• 5 c. defatted chicken stock
• 1 c. rinsed and drained canned white beans
• 1 c. diced potatoes
• 1 c. chopped tomatoes
• 1/2 c. thinly sliced carrots
• 1/2 c. thinly sliced onions
• 1/2 c. thinly sliced leeks
• 1/2 c. thinly sliced zucchini
• 1/2 c. halved green beans
• 1/2 c. cubed squash
• 2 Tbsp. chopped fresh parsley
• 1 tsp. dried thyme
• 1 clove garlic, minced
• 1/2 tsp. ground black pepper
• 1 oz. angel hair pasta, broken

1. In a 4-quart pot, combine first 14 ingredients.
2. Bring to a boil over high heat.
3. Cover; reduce the heat to medium and simmer for 20 minutes or until the vegetables are tender.
4. Stir in the pasta.
5. Cover, uncovered, for 5 minutes or until the pasta is tender.
6. Serves 4.

chicken, white beans, potatoes, tomatoes, carrots, onions, leeks, zucchini, beans, parsley, thyme, clove garlic, ground black pepper, angel hair pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=482929 (may not work)