South-Of-France Vegetable Soup(Low-Fat) - cooking recipe

Ingredients

5 c. defatted chicken stock
1 c. rinsed and drained canned white beans
1 c. diced potatoes
1 c. chopped tomatoes
1/2 c. thinly sliced carrots
1/2 c. thinly sliced onions
1/2 c. thinly sliced leeks
1/2 c. thinly sliced zucchini
1/2 c. halved green beans
1/2 c. cubed squash
2 Tbsp. chopped fresh parsley
1 tsp. dried thyme
1 clove garlic, minced
1/2 tsp. ground black pepper
1 oz. angel hair pasta, broken

Preparation

In a 4-quart pot, combine first 14 ingredients.
Bring to a boil over high heat.
Cover; reduce the heat to medium and simmer for 20 minutes or until the vegetables are tender.
Stir in the pasta.
Cover, uncovered, for 5 minutes or until the pasta is tender.
Serves 4.