| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Seafood |
Italian |
Main dish, Soups, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
T |
Olive Oil |
| 1 |
|
Onion, Md Chopped |
| 2 |
|
Celery Stalks, Chopped |
| 2 |
|
Carrots, Sliced |
| 1 |
|
Zucchini, Md Sliced |
| 1/2 |
c |
Garbanzo Beans, Canned |
| 8 |
oz |
Tomatoes W/Juice, Canned |
| 2 |
|
Bay Leaves |
| 1/2 |
t |
Italian Herbs |
| 2 |
c |
Chicken Broth |
| 1 |
c |
Tomato Juice |
| 5 |
c |
Water |
| 1 |
T |
Parsley, Fresh Chopped |
| 1/2 |
c |
Fresh Mushrooms, Sliced |
| 2 |
c |
Spinach, Fresh Chopped |
| 1 |
c |
Pasta, Cooked |
| 0 |
0 |
184 Mg From The Cookbook For The 90s by Helen V. Fisher |
INSTRUCTIONS
In a 4-quart pot, heat the oil and saute the onion, celery, and
carrots. Add the zucchini, garbanzo beans, tomatoes with juice, bay
leaves, Italian herbs, broth, tomato juice,and water. Bring to a
boil, reduce the heat and cook over medium-high heat until the
vegetables are tender, about 30 minutes. Add the parsley, mushrooms,
spinach, and pasta. Cook another 7 to 10 minutes. Remove and discard
the bay leaves. Each 1 cup serving contains: Tot Sat Cal Prot
Carb Fib Fat Fat Chol Sodium :100 5 G 16 G 3 G 3 G
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip
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