| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Italian |
Soups, Vegetables, Pasta, Celebrity |
8 |
servings |
INGREDIENTS
| 1 |
md |
Onion; slice thin |
| 1/4 |
ts |
Garlic; mince |
| 1/2 |
tb |
Olive or canola oil |
| 8 |
oz |
Ready-cut tomatoes; or |
| 2 |
c |
Fresh tomatoes; chop |
| 16 |
oz |
Frozen mixed italian-style; vegetables |
| 1 |
c |
Tomato or v8 juice |
| 1 |
c |
Reduced-sod chicken or beef; broth |
| 1 1/2 |
ts |
Sugar |
| 1 |
ts |
Italian seasoning |
| 1 |
tb |
Fresh basil; chop (1 to 2) |
| 1/8 |
ts |
Pepper |
| 1/2 |
c |
Macaroni noodles |
| 1 |
|
15 ounce ca great northern beans; drain |
| 1/4 |
c |
Parmesan; shred |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A
In large soup pot, saute onion and garlic in oil over medium heat until
onion is soft. Add tomatoes, veggies, tomato juice, broth, sugar and
seasonings. Bring to boil and add macaroni and beans. Reduce heat and
cover. Simmer approximately 20 minutes. If soup is too thick add more
tomato juice or water. Serve with 1 tb Parmesan sprinkled on top. 1 cup:
127 calories.
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