| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | Vegetarian | Beans and l, Main dishes, Vegetarian, Pasta, Couscous | 6 | servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 7 | Garlic cloves | |
| 2 | tb | Minced rosemary |
| 2 | c | Crushed tomatoes |
| 2 | c | Low-fat & low-sodium chicken broth |
| 1 | c | Cooked chickpeas |
| 1 | c | Cooked elbow macaroni |
| Fresh ground pepper and salt; to taste |
INSTRUCTIONS
Preparation time: 15 minutes 6 Servings/Serving Size: 1 cup Heat the oil in a large stockpot over medium heat. Add the garlic and saute for 3 minutes. Add the rosemary and saute for 2 minutes. Add the crushed tomatoes and simmer for 15 minutes. Add the broth and beans and simmer for 10 Soup minutes. Add the macaroni and simmer for 5 minutes. Season with pepper and salt. Nutrition Facts Serving Size 1/2 cup Starch Exchange 1 1/2 Monounsaturated Fat Exchange 1/2 Amount per serving Calories 144 Calories from fat 36 Total Fat 4 grams Saturated Fat 1 gram Cholesterol 0 milligrams SodIum 303 milligrams Total Carbohydrate 23 grams Dietary Fiber 4 grams Sugars 7 grams Protein 6 grams Converted by MC_Buster. Recipe by: Robin Webb in Diabetes Forecast Magazine, February 1999 Posted to EAT-LF Digest by Kathleen <schuller@ix.netcom.com> on Feb 10, 1999, converted by MM_Buster v2.0l.
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