| 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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