TOMATO BEAN AND PASTA SOUP

INGREDIENTS:
3/4 cup (135g) wholemeal pasta spirals
1 large (200g) onion, chopped
1 liter (4 cups) chicken stock
500ml jar tomato pasta sauce
1 teaspoon chopped fresh oregano
440g can 4 bean mix, rinsed, drained
2 medium (240g) zucchini, chopped
2 tablespoons chopped fresh parsley

METHOD:
Add pasta to pan of boiling water, boil uncovered, until just tender, drain.
Combine onion and 2 tablespoons of the stock in large pan, stir over heat until onion is soft.
Add remaining stock, sauce and oregano, boil uncovered, 15 minutes.
Add beans and zucchini, cook uncovered, 10 minutes.
Add pasta and parsley, stir until hot.

Serves 4.
Per serve:1.6g fat.
Calories: 204.
Suitable if you have diabetes.