Make this low-calorie side-dish soup using vegetables you have on hand. This recipe gives you lots of options.
In a 4-quart Dutch oven, heat oil over medium heat. Add celery, leeks, green onions and garlic; cook until crisp-tender, stirring occasionally.
Add broth, the water, green beans and/or peas, pasta and pepper. Heat to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in the asparagus and/or zucchini and spinach; simmer 2 to 3 minutes more or until pasta and vegetables are tender. Stir in basil.
To serve, if desired, top individual servings with Parmesan cheese.
1 1/2 vegetable, 1/2 starch