This is actually a Weight Watchers recipe that I have been using almost weekly for the past 7 years. It has got a ton of flavor, freezes well, vegetarian and my kids and husband all love it.

Ingredients

• Cooking spray
• 1 tablespoon olive oil
• 1 cup onion, chopped
• 1 cup carrot, chopped
• 1/2 green bell pepper, chopped
• 2 cloves garlic, minced
• 3 cans vegetable broth
• 28 ounces crushed tomatoes, undrained
• 1 can chickpeas, drained
• 1 can red beans, rinsed and drained
• 1 1/2 teaspoons dried Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon green hot pepper sauce
• 1/4 teaspoon pepper
• 6 ounces macaroni
• 1/2 cup fresh grated Parmesan cheese

Directions

• Coat a large Dutch oven with cooking spray; add oil, and place over medium-high heat until hot.  Add chopped onion and next 3 ingredients; saute until crisp tender.  Add vegetable broth and next 7 ingredients; bring mixture to a boil.  Cover and reduce heat to low, simmer for 20 minutes, stirring occasionally.  Add pasta; cover and cook 10 minutes or until pasta is done.  Ladle soup int bowls, top each one with a tablespoon of cheese.

Notes

• This recipe serves 8 at 4 points per serving.

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