A to Z Vegetable Soup

(Serves 4)

1 t. canola or olive oil
2 c. mixed cut-up veggies, such as zucchini, carrots, peas, and onions
2 (14 oz each) cans low-sodium chicken broth
2 cloves garlic, minced
1 (15 oz) can cannellini (white kidney) or Great Northern beans, rinsed and drained
½ c. dried alphabet-shaped pasta
2 T. fresh small oregano leaves
1 oz. Parmesan cheese, thinly sliced

In a large saucepan, heat oil on medium-high heat. Add vegetables. Cook , uncovered, 10 minutes or until veggies are crisp-tender, stirring occasionally. Stir chicken broth and garlic into vegetables in saucepan. Bring to boiling. Stir in drained beans and pasta. Return to boiling; reduce heat. Simmer, covered, about 10 minutes or until pasta is just tender. Stir in fresh oregano leaves. To serve, ladle soup into bowls and sprinkle with Parmesan cheese slices. --Keri