| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 1 | md | Onion, chopped, or 1-1/2 cups frozen chopped onions |
| 2 | Garlic cloves, minced or pressed | |
| 1 | cn | Fat-free, sodium-reduced vegetable stock or broth (14-1/2 oz) |
| 1/4 | c | Dry white wine |
| 1 | cn | Dark red kidney beans, undrained (15 oz) |
| 1 | cn | Chopped tomatoes (14-1/2 oz), undrained |
| 1 | cn | Italian green beans(8 oz), drained |
| 1 | c | Shredded cabbage or coleslaw mix |
| 1 | ts | Chili powder |
| 3/4 | ts | Dried rosemary, crushed |
| 1/4 | ts | Freshly ground black pepper |
| 1/2 | c | Dry spaghetti (2 oz), broken into 1-inch pieces |
| 1/2 | c | Shredded Parmesan cheese |
INSTRUCTIONS
Combine onion and garlic and cook, covered, over low heat 10 minutes or until onion is translucent, adding a little water if necessary to prevent scorching. Add all remaining ingredients, except spaghetti and cheese, and bring to a boil. Add spaghetti and cook 12 minutes. Add cheese and stir until cheese is melted. Makes 7 cups Approximate nutritional analysis per cup: 166 calories, 2.8 grams total fat, 1.5 grams saturated fat, 5.6 milligrams cholesterol, 603 milligrams sodium. ( I added a cup of fresh, chopped mushrooms and a cup of chopped zucchini to the recipe and I think it made for a heartier soup--not sure what it did to the nutritional values above, but not much, I expect) Posted to fatfree digest V97 #002 by John Wallace <jwallace@lava.net> on Feb 18, 1997.
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