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Home-Style Vegetable Soup

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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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