| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Italian |
Main dish, Soups, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
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 |
ts |
Italian Herbs |
| 2 |
c |
Chicken Broth |
| 1 |
c |
Tomato Juice |
| 5 |
c |
Water |
| 1 |
tb |
Parsley; Fresh, Chopped |
| 1/2 |
c |
Fresh Mushrooms; Sliced |
| 2 |
c |
Spinach; Fresh, Chopped |
| 1 |
c |
Pasta; Cooked |
|
|
Tot Sat |
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:
Cal Prot Carb Fib Fat Fat Chol Sodium
:100 5 G 16 G 3 G 3 G 0 0 184 Mg
From The Cookbook For The 90s by Helen V. Fisher
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip
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