Heat oil in large pot over medium heat. Add garlic and cook for 1 to 2 minutes or until garlic is aromatic, but not browned. Stir frequently. Add carrots, celery and green beans. Cook for 2 minutes. Add oregano, pepper and salt. Add garbanzo beans, kidney beans, peas and tomatoes. Pour in chicken broth and bring to a boil, uncovered. When broth comes to a boil and vegetables are almost tender, skim off any foam on the surface. Stir in NO YOLKS noodles. Cook for 10 minutes or until noodles are tender. To serve, ladle soup into bowls. Top each serving with 1 ½ tablespoons grated Parmesan cheese.

Servings: 6

Serving Size: 1 1/2 cup

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 medium carrots, trimmed and cut into small dice
• 1 large celery rib, trimmed and thinly sliced
• 1 cup green beans in 1- to 1 ½ inch lengths
• 1 teaspoon crushed dried oregano
• 1/4 teaspoon freshly ground pepper
• 1/2 teaspoon salt or less to taste
• 3/4 cup canned garbanzo beans (about 1/2 of 15-ounce can), drained and rinsed
• 3/4 cup canned kidney beans (about 1/2 of 15-ounce can), drained and rinsed
• 1/2 cup frozen peas (no need to thaw first)
• 3 small Roma (plum) tomatoes, cored and sliced about ¼ inch thick or 1 cup sliced grape tomatoes
• 6 cups reduced-sodium chicken broth
• 2 cups NO YOLKS noodles (preferably Broad noodles)
• Grated Parmesan cheese, optional