1cup peeled carrots, cut in small chunks or baby carrots
6cups fat-free chicken broth or vegetable broth
1-- (14 1/2-ounce) can diced tomatoes, drained
1-- (15-ounce) can white navy beans, rinsed and drained
3/4cup small penne pasta
1teaspoon dried basil leaves
1cup packed baby spinach leaves
-- Salt and pepper to taste
-- Grated Parmesan cheese, optional
In a nonstick pot coated with nonstick spray, heat olive oil and sauté green pepper, onion, and celery, about 5 minutes. Add zucchini, prosciutto, garlic and carrots; continue to sauté another 3-5 minutes or until tender.
Add broth, tomatoes, and beans; bring to boil. Add pasta and continue to cook 6-8 minutes or until pasta is tender. Add basil and spinach, stirring until spinach is wilted. Season to taste. Serve with Parmesan cheese, if desired. Makes about 8 cups.
Tip: When reheating, add more broth if too thick. For a vegetarian option, omit prosciutto and use vegetable broth.