- 1 of 4 Heat oil in large soup pot. Add onion; saute 3 minutes. Add carrots and garlic; saute 3 minutes. Add zucchini; saute 5 minutes.
- 2 of 4 Dissolve vegetable bouillon in the hot water in saucepan. Add to pot, along with tomatoes and Italian seasoning.
- 3 of 4 Bring bouillon mixture to boiling. Then add pasta; boil until pasta is tender, about 10 minutes. Stir in drained beans and escarole; continue to cook until escarole is wilted, 2 to 3 minutes. (Can be made ahead and reheated.)
- 4 of 4 If using meatballs, quarter. Stir into soup. Let stand until heated through, about 2 minutes. Spoon soup into individual bowls. Top with grated Parmesan if desired. Makes 12 servings.
Servings Per Recipe: 12
Per Serving: 15 mg chol., 1 g sat. fat, 5 g Fat, total, 9 g pro., 21 g carb., 155 kcal cal., 5 g fiber, 212 mg sodium