1 tbsp. olive oil
2 c. chopped onions
1 1/2 c. thinly sliced carrots
1 c. thinly sliced celery
4 cloves garlic, minced
2 tsp. dried Italian seasoning, crushed
3 cans (14 1/2 oz. each) less salt clear ready to serve chicken broth
3 c. no salt added vegetable juice
1 c. green beans, cut into 1/2 inch pieces
1 bay leaf
1/8 tsp. pepper
2 cans (16 oz. each) red or white kidney beans, rinsed and drained
2 c. coarsely chopped zucchini or yellow squash

In 6 quart Dutch oven over medium heat, in hot oil, cook onions, carrots and celery with garlic and Italian seasoning until vegetables are tender.

Stir in remaining ingredients except kidney beans and zucchini. Heat to boiling. Reduce heat to low; simmer 30 minutes.

Add kidney beans and zucchini; cook 5 minutes more or until zucchini is tender. Remove bay leaf. Makes 14 servings; 92 calories, 2 g fat, 0 mg cholesterol, 444 mg sodium per serving.