|
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
sauté 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
|
