Thomas Jones lean-and-mean minestrone (AKA minestrone with parmesan crisps)

MAKES 6 SERVINGS

7 cups vegetable broth

2 carrots, sliced

1 small zucchini, halved lengthwise and sliced ½-inch thick

1 onion, diced

1 celery stalk, sliced

3 garlic cloves, sliced

1 (15½-ounce) can pinto beans, rinsed and drained

1 (15½-ounce) can chick-peas, rinsed and drained

1 (14½-ounce) can diced tomatoes

1 cup small elbow macaroni

1 tablespoon dried Italian seasoning

3/4 cup Parmesan cheese, coarsely shredded

1/3 cup chopped flat-leaf parsley

Combine broth, carrots, zucchini, onion, celery, garlic, beans, chick-peas, tomatoes, pasta and Italian seasoning in large soup pot; bring to boil. Reduce heat; simmer until vegetables are very tender (about 20 minutes).

Meanwhile, make Parmesan crisps. Preheat oven to 400 degrees. Line a baking sheet with foil; spray with nonstick spray. Sprinkle cheese on foil into 9-inch square. Bake until very lightly browned (about 8 minutes). Let cool completely on rack. Break into 6 crisps.

Just before serving, stir parsley into soup. Serve with Parmesan crisps.

Weight Watchers

Nutrition facts per serving: 294 calories, 5 g fat, 1 g saturated fat, 8 mg cholesterol, 47 g carbohydrates, 13g protein, 1742 mg sodium, 8 g fiber