2 medium Yukon Gold potatoes, diced

  • 1 medium onion, chopped
  • 2 large carrots, chopped
  • 2 large celery stalks, thinly sliced
  • 8 cups chicken broth
  • One 14.5-ounce can diced tomatoes, with juice
  • 2 medium zucchini, chopped
  • 1 1/2 cups chopped fresh green beans
  • 1 cup frozen peas
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup chopped fresh basil
  • 1/2 cup grated Parmesan cheese


  1. In a large soup pot, combine the potatoes, onion, carrots, celery and broth over medium-high heat; bring to a boil.  Reduce heat to low, cover and simmer until the potatoes are just tender- about 10 minutes.
  2. Add the tomatoes, zucchini, green beans, peas, oregano, salt and pepper.  Continue to simmer until the vegetables are tender- about 10 minutes longer.  Remove the pot from heat.  Top individual servings with 1 tablespoon fresh basil and 1 tablespoon cheese.


  • If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of chicken broth that is known to be GF.


  • Nutritional information per serving (servings size 1 1/2 cups):  calories: 132, fat: 2.6g, saturated fat: 2.1g, cholesterol: 9.9mg, sodium: 1404mg, potassium: 976mg, carbohydrates: 22g, fiber: 5.6g, sugars: 6.2g, protein: 7.2g
  • Weight Watchers POINTS:  SmartPoints: 3, PointsPlus: 3, Old Points Program: 2