Tracey's Veggie Bean Soup

Here is the recipe for my wife's incredible Veggie Bean Soup....Enjoy!

Ingredients:
1 32 oz. carton of fat free chicken or vegetable broth
2 cans of 98% fat free cream of celery soup
2 cans of water
1 can of great northern white beans
1 can of garbanzo beans
8 oz. of frozen peas (about 1/2 of a bag)
1 small onion, chopped
1 1/2 cups of carrots, sliced
1 cup of broccoli, finely chopped
1/2 box of Barilla Whole Grain medium pasta shells

1. Boil and drain noodles according to package directions.
2. Steam onions, carrots, and broccoli in separate pot.
3. Drain and rinse great northern white beans and garbanzo beans.
4. Combine all ingredients in large pot over medium heat. Add pepper to taste and bring to a boil. Simmer about 10 minutes to allow flavors to combine.
5. Serve with whole wheat rolls or grilled cheese sandwiches. The soup is especially yummy with a little shredded cheese sprinkled on top.

Nutritional Information:
Serving Size - 1 cup
Calories - 113
Fat - 1.3g
Saturated Fat - 0.3g
Polyunsaturated Fat - 0g
Monounsaturated Fat - 0g
Trans fat - 0g
Total Carbohydrate - 21.8g
Fiber - 4.6g
Sugars - 2.7g
Protein - 5.1g