| 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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