Creamy Vegetable Soup

1/4 cup chopped onions
2 cloves garlic, minced
1 1/2 cups sliced zucchini
1/2 medium carrot, sliced
1/2 cup chopped or sliced tomatoes
1 tbsp fresh parsley, chopped
1/2 tbsp ground basil
1/8 tsp pepper
2 cups chicken stock, low sodium

1.Sauté onion and garlic in a non-stick sauce pan until onion is translucent.

2.Add remaining ingredients, except stock. Cover and simmer for 10 minutes.

3.Add stock, bring to boil, cover and simmer for 20 minutes.

4.Remove half the vegetables and puree in a blender.

5.Put puree back in pan along with beans (if using) and heat through.

6.Note: add a can of black beans or chick peas to finished soup to make it a great low fat dinner. Based on a Weight Watchers vegetable soup recipe.