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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy Italian Apr95, Digest, Fatfree, Quick, Soup 4 Servings

INGREDIENTS

3/4 c Chopped onion
2 Cloves garlic, minced
1 T Vegetable oil
2 14 1/2 ounces each
Vegetable broth
2/3 lb 2 medium potatoes
Cut into 1/2-inch cubes
1 1/2 c Frozen mixed vegetables
1 8 3/4 ounces red kidney
Beans, drained
1 t Dried Italian herb
Seasoning
1 Opt. sprinkle Grated
[FF] parmesan cheese

INSTRUCTIONS

In 3-quart saucepan over medium heat saut onions and garlic in oil 5
minutes.  Add broth and potatoes; bring to boil, reduce heat, cover
and cook until potatoes are just tender, about 10 minutes.  Add
vegetables, beans and herb seasoning.  Cover and simmer 10 minutes.
Ladle into bowls. Sprinkle each serving with cheese.  Makes 4 servings
Source: The Potato Board [rev. SKS]  From the recipe files of Sue
Smith, SueSmith9@aol.com. Formatted using  MMCONV 1.80á  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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