| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Italian |
Soup, Quick, Digest, Apr95, Fatfree |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Chopped onion |
| 2 |
|
Cloves garlic, minced |
| 1 |
tb |
Vegetable oil |
| 2 |
cn |
(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 |
cn |
(8 3/4 ounces) red kidney |
|
|
Beans, drained |
| 1 |
ts |
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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