| 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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