Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3           cup  sliced carrot
     1/2           cup  diced onion
  2             cloves  garlic -- minced
  3               cups  fat-free chicken broth -- or vegetable broth
  2               cups  cabbage -- green, shredded
     1/2           cup  green beans -- frozen
  1         tablespoon  tomato paste
     1/2      teaspoon  dried basil
     1/4      teaspoon  dried oregano
  1           teaspoon  old bay seasoning
     1/4      teaspoon  salt -- optional
     1/2           cup  zucchini -- diced
     1/2           cup  evaporated skim milk

Preparation:

Spray a Dutch oven with cooking spray (like PAM), saut‚ carrots, onion and garlic over low heat until softened, about 5 minutes. (If you find it is scorching add some of the broth.) Add broth, cabbage, beans, tomato paste, basil, oregano, Old Bay and salt if using; bring to a boil, lower the heat and simmer, covered about 15 minutes or until the beans are tender. Stir in zucchini and cook another 3 or 4 minutes. After the vegetables are cooked pur‚e, return to pan add the skim milk and heat to just below boiling. DO NOT ALLOW TO COME TO BOIL. Serve immediately.

Nutritional Information:

78 Calories (kcal); trace Total Fat; (2% calories from fat); 12g Protein; 14g Carbohydrate; 1mg Cholesterol; 594mg Sodium