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MINESTRONE SOUP
A cholesterol-free classic Italian vegetable soup brimming with fiber-rich beans, peas, and carrots.
1/4 C |
olive oil |
1 clove |
garlic, minced or 1/8 tsp garlic powder |
1-1/3 C |
coarsely chopped onion |
1-1/2 C |
coarsely chopped celery and leaves |
1 can (6 oz) |
tomato paste |
1 Tbsp |
chopped fresh parsley |
1 C |
sliced carrots, fresh or frozen |
4-3/4 C |
shredded cabbage |
1 can |
(1 lb) tomatoes, cut up |
1 C |
canned red kidney beans, drained and rinsed |
1-1/2 C |
frozen peas |
1-1/2 C |
fresh green beans |
dash |
hot sauce |
11 C |
water |
2 C |
uncooked, broken spaghetti |
- Heat oil in a 4-quart saucepan.
- Add garlic, onion, and celery and saute about 5 minutes.
- Add all remaining ingredients except spaghetti, and stir until ingredients are well mixed.
- Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.
- Add uncooked spaghetti and simmer 2-3 minutes only.
Yield: 16 servings--Serving Size: 1 cup
Each serving provides:
Calories: 153
Total fat: 4 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 191 mg
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