Instructions: Spray a Dutch oven with cooking spray (like PAM), saute carrots, onion and garlic over low heat until softened, about 5 minutes. (If you find it is scorching add some of the broth.) Add broth, cabbage, beans, tomato paste, basil, oregano, Old Bay and salt if using; bring to a boil, lower the heat and simmer, covered about 15 minutes or until the beans are tender. Stir in zucchini and cook another 3 or 4 minutes. After the vegetables are cooked puree, return to pan add the skim milk and heat to just below boiling. DO NOT ALLOW TO COME TO BOIL. Serve immediately.

Serves 4 - 1 cup servings.

NOTES : This is Dennis version of the Garden Vegetable Soup in the WW Week 1 Getting Started booklet. We use as a starter to our Dinner meal, or I will take 1 cup for my lunch at work.

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