Вѕ cup sliced carrots ВЅ cup diced onions 5 asparagus spears, chopped 1ВЅ tablespoons tomato paste 1 teaspoon minced garlic ВЅ teaspoon basil Вј teaspoon oregano Вј teaspoon parsley Salt and black pepper, to taste 
Directions
Spray a large pot with nonstick spray. Cook tomatoes, carrots, onions, asparagus, and garlic over low heat for about 5 minutes.
Raise heat to high, add all other ingredients, and stir. Once soup reaches a full boil, lower the heat until soup is just simmering.
Cover and cook for 20 minutes, or until the beans and celery are tender. MAKES 6 SERVINGS At-a-Glance Soup Glossary Know what you're getting yourself into. . Bisque: a thick cream soup—can be a dieter's nightmare. Bouillon: this is just a fancy french word for broth. broth-based soups are your best bet. Chowder: rich (not in a good way) and packed with items like potatoes, cheese, and heavy cream. chowder is filling, but usually fattening. there are light options that are so good you'd swear they're the real deal! Consommé: a clear soup made by boiling meat, vegetables, etc., to extract their nutritive properties and flavor. a thicker version of a broth, consommé is often relatively low in fat and calories. Cream Of: soups with a fatty cream-based liquid as the main ingredient. beware! look for low-fat versions to get your creamy fix. Miso: japanese soup/soup base that's low in calories and high in taste. noodled-up chicken soup PER SERVING (1 generous cup): 98 calories, 1g fat, 369mg sodium, 6g carbs, 2g fiber, 2g sugars, 16g protein 
This soup is as good as Grandma's chicken noodle soup — and it has a tiny fraction of the calories! Ingredients 4 cups fat-free chicken broth 12 ounces raw skinless boneless lean chicken breast 2 packages House Foods Tofu Shirataki, Fettuccine Shape 1 cup diced celery 
cup diced mushrooms
cup diced carrots Вј cup diced onions 2 teaspoons parsley, divided 2 teaspoons minced garlic 1 teaspoon garlic powder
