Four antioxidant-rich veggies make this soup a real winner.

Ingredients:

• 1 16-oz pkg. frozen broccoli, cauliflower, and carrot blend
• 2 15-oz cans stewed tomatoes
• 2 14½ oz cans broth (beef, vegetable, or poultry)
• 1 15 oz can great northern beans
• 2 oz uncooked vermicelli pasta (break into 2-inch pieces)
• Grated parmesan cheese

Directions:

1. In a large sauce pan, combine vegetables, tomatoes, broth, beans, and pasta; bring to a boil.
2. Reduce heat; cover and simmer 6 to 8 minutes or until vegetables and pasta are tender.
3. Sprinkle with parmesan cheese.

Yield:

• 4-6 servings

Serving size:

• 1½ cups

Nutritional information:

• Calories 210
• Fat 2 g (Sat 1 g)
• Chol 0 mg.

From the National Center For Nutrition and Dietetics of The American Dietetic Association