Ingredients
- 16 ounces of Low Sodium Vegetable Broth
- 16 ounces of water
- 1 can of Diced Tomatoes
- 2 cans of White Beans rinsed and drained
- 2 carrots chopped
- 2 stalks of celery chopped
- 1 zucchini chopped
- 1/2 onion chopped
- 2 cloves of garlic chopped
- 1/4 cup Italian Parsley chopped
- 2 tablespoons of Fresh Basil chopped
- 1 spring of fresh Rosemary
- 1 bay leaf
- Salt & pepper to taste
- 1 cup whole wheat pasta Orzo or Ditalini, uncooked
- Freshly grated Parmesan cheese
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