1 19-ounce cancannellini beans(2 cups), drained and rinsed (may substitute Great Northern Beans or any white beans)
Sauté the carrots, onion and garlic in a large non-stick pot for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and cannellini beans and bring to a boil. Cover, reduce the heat to medium and simmer for about 15 minutes or until the beans are tender.
Add the zucchini and cannellini and cook until the zucchini are tender.
The amount of sodium and fat will depend on the type of vegetable broth used. I recommend Imagine No-Chicken for this recipe.Made with water instead of broth, this soup is zero points on Weight Watchers Freestyle program. Using Imagine No-Chicken broth makes it 1 point.