WW Italian Chicken Vegetable Soup

WW Italian Chicken Vegetable Soup 

Ingredients

2 (14-1/2 oz) cans low sodium chicken broth
1-1/2 cups chopped, cooked chicken
2 cups shredded cabbage
1 (14-1/2 oz) can no-salt diced tomatoes, undrained
2 medium size potatoes, peeled, cubed
1/2 cup chopped carrots
1/2 cup chopped onions
1/4 cup snipped fresh parsley
1 tsp dried Italian seasoning
Dash garlic powder
1/2 tsp ground black pepper
1 (15 oz) can white kidney beans, rinsed, drained

Directions:

1. In a large saucepan or Dutch oven combine broth, cabbage, undrained tomatoes, potatoes, carrots, celery, onions, parsley, Italian seasoning, pepper, and garlic powder. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until vegetables are tender.

2. Stir in the beans and chicken. Cook and stir for 2 to 3 minutes or until heated through.

3. Serve immediately or divide among 6 airtight containers or freezer containers. Store up to 3 days in the refrigerator or 1 month in freezer. Heat to boiling before serving.

Makes 6 main-dish servings.

Weight Watchers PointsPlus+ = 4

Nutrition Information:
Calories 173, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 30 mg, Sodium 539 mg,
Carbs 25 g, Fiber 6 g, Protein 19 g