Combine potatoes, onion, carrots, celery, and broth in large saucepan; bring to boil over medium-high heat. Reduce heat and simmer, covered, until potatoes are just tender, about 10 minutes. Add tomatoes, zucchini, beans, peas, oregano, salt, and pepper to pot; cook, stirring occasionally, until vegetables are tender, about 10 minutes longer. Remove pot from heat and stir in basil. Serve sprinkled with Parmesan.
Per Serving (1 1/3 cups and 1 tablespoon cheese): 135 Cal, 3g Total Fat, 1g Sat Fat, 0g Trans Fat, 4mg Chol, 326mg Sod, 22g Carb, 7g Sugar, 6g Fib, 10g Prot, 122mg Calc.
Healthy Extra: Add 1 small green bell pepper, cut into 1/2-inch dice, to the soup along with the tomatoes.
Reprinted with permission from Weight Watchers One Pot Cookbook, copyright (c) 2011. Published by Wiley.