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.
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