| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Canadian | 10 | Servings | |
INGREDIENTS
| 2 | qt | Low sodium beef broth |
| 2 | ts | Dried basil |
| 1/2 | ts | Sage |
| 2 | Cloves garlic, minced (up to 3) | |
| 1/4 | c | Burgundy wine |
| 1 | c | Kidney beans, cooked (low sodium if canned) |
| 1 | ts | Oil |
| 4 | sl | Canadian bacon, finely chopped |
| 1 | lg | Onion, chopped |
| 1 | Potato, finely chopped | |
| 2/3 | c | Celery, finely chopped |
| 3 | Tomatoes, peeled, seeded, chopped | |
| 2 | Carrots, chopped | |
| 1 | Zucchini, chopped | |
| 1 | c | Fresh spinach, finely chopped |
| 1 | c | Pasta |
| 1/2 | ts | Salt and pepper to taste |
| 2 | tb | Fresh Parmesan cheese |
INSTRUCTIONS
Cookbbok author, Patti Lynch, was kind enough to contribute this recipe, which appears in her wonderful cookbook titled "Gourmet Inspirations:The Art of Healthy Cooking." In a large stockpot, combine first six ingredients. Simmer over medium heat while preparing other ingredients. In a large skillet, heat oil over medium heat and saute bacon, onion, potato, and celery for 5-7 minutes. Add this mixture to broth and continue to simmer. Approximately 15 minutes before serving soup, add remaining vegetables and pasta. Simmer until vegetables are done, but crisp. Salt and pepper to taste. Top individual servings with parsley and Parmesan. NUTRITIONAL INFORMATION per serving 123 Calories; 2g Fat; 20gCarbohydrate; 4mg Cholesterol; 6g Protein; 233mg Sodium EXCHANGES: 1 starch/bread exchange; 1 vegetable exchange Posted to Recipe Page 3 November 96 Date: Sun, 03 Nov 1996 13:23:09 +0500 From: Gourmet Connection <capco@norwich.net>
A Message from our Provider:
“Questioning God? He made the brain cells you think with”