Melting Pot Minestrone - cooking recipe

Ingredients

1/2 c. chopped onion
1/2 c. red bell pepper
1/2 c. carrot
7 oz. fat-free smoked sausage (in bite size pieces)
2 (13 3/4 oz.) cans fat-free chicken broth
salt and pepper to taste
1 c. water
1/2 c. small pasta
1 (15 oz.) can garbanzo beans
1 (15 oz.) can red kidney beans
1 can diced tomatoes or 2 c. fresh tomatoes
2 c. diced zucchini
6 slices French bread
1 1/2 c. (6 oz.) light shredded Cheddar cheese

Preparation

In a 3 to 4-quart pot, combine onion, red pepper, carrot and sausage.
If sausage is not used, add 1 teaspoon each oil and minced garlic with the vegetables.
Cook over medium-high heat 8 minutes, stirring frequently until lightly browned.
Stir in broth and water, heat to a boil.
Add pasta, cook 8 minutes or until almost tender. Rinse beans and add to broth mixture.
Add tomatoes and zucchini.
Cover and simmer 5 minutes.
Zucchini should be tender.
Arrange bread slices on broiler pan; toast 1 to 2 minutes on each side until golden.
Sprinkle 1 1/2 tablespoons cheese on each slice.
Heat 1 to 2 minutes more until melted.
Ladle soup into bowls.
Sprinkle with remaining cheese and top with a bread slice.
Serves 6.
Salt and pepper to taste.