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

1. Heat oil in a 4-quart saucepan.
2. Add garlic, onion, and celery and sauté about 5 minutes.
3. Add all remaining ingredients except spaghetti, and stir until ingredients are well mixed.
4. Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.
5. 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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