| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Italian | Soups, Main dish | 5 | Servings |
INGREDIENTS
| 3 1/2 | c | Chicken broth |
| 2 | c | Water |
| 1 | c | Chopped onion |
| 1 | c | Sliced carrots |
| 1 | ts | Minced garlic |
| 1 | cn | (16oz) crushed tomatoes |
| 1 | Medium-size zucchini (6oz), | |
| Quartered lengthwise, then | ||
| Sliced 1/4-inch thick | ||
| 9 | oz | Frozen cut Italian Green |
| Beans | ||
| 1/4 | ts | Pepper |
| 1 1/2 | c | Small pasta shells |
| 1 | cn | (16oz) red kidney beans, |
| Rinsed and drained |
INSTRUCTIONS
Bring broth, water, onion, carrots and garlic to a boil in a 3 to 4-quart pot. Reduce heat, cover and simmer 3 minutes or until carrots are crisp- tender. Add crushed tomatoes, zucchini, green beans and pepper. Return to a boil, add pasta, cover and simmer 10 minutes, stirring occasionally, until pasta is tender. Stir in beans. Makes 10 cups, 5 servings. Per serving: 251 calories, 13g protein, 46g carbohydrates, 2g fat, 0mg : cholesterol, 965mg sodium. Source: Woman's Day magazine, March 14th, 1994, page 154 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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