| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Soups, Main dish |
5 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Chicken broth |
| 2 |
c |
Water |
| 1 |
c |
Chopped onion |
| 1 |
c |
Sliced carrots |
| 1 |
ts |
Minced garlic |
| 1 |
cn |
(16oz) crushed tomatoes |
| 1 |
|
Medium-size zucchini (6oz), |
|
|
Quartered lengthwise, then |
|
|
Sliced 1/4-inch thick |
| 9 |
oz |
Frozen cut Italian Green |
|
|
Beans |
| 1/4 |
ts |
Pepper |
| 1 1/2 |
c |
Small pasta shells |
| 1 |
cn |
(16oz) red kidney beans, |
|
|
Rinsed and drained |
INSTRUCTIONS
Bring broth, water, onion, carrots and garlic to a boil in a 3 to 4-quart
pot. Reduce heat, cover and simmer 3 minutes or until carrots are crisp-
tender.
Add crushed tomatoes, zucchini, green beans and pepper. Return to a boil,
add pasta, cover and simmer 10 minutes, stirring occasionally, until pasta
is tender. Stir in beans.
Makes 10 cups, 5 servings.
Per serving: 251 calories, 13g protein, 46g carbohydrates, 2g fat, 0mg
: cholesterol, 965mg sodium.
Source: Woman's Day magazine, March 14th, 1994, page 154
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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