Italian Vegetable Soup

Just got back from a trip to Italy! After all of the heavy eating we did, including pastries and gelato every day, I wanted to make something light for lunch this week. This soup was easy, light and tasted great.

serves 12 ( 1 c. = 1 point +)

• 4 c. vegetable broth
• 1 c. water
• 1 T. crushed garlic
• 2 c. fresh broccoli florets
• 1 onion, chopped
• 2 c. chopped cabbage
• 1 bell pepper, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 can ( 15 oz) green beans, drained
• 1 can ( 28 oz) crushed tomatoes
• salt and pepper to taste
• 12 tsp. parmesan cheese

Place all ingredients, except Parmesan cheese in a large sauce pot. Bring to a boil. Reduce heat, cover and simmer until vegetables are tender. ( about 30 minutes). Top each serving with 1 tsp. Parmesan cheese.