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MINESTRONE SOUP
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 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 |
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