| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
American |
Soups &, Stews |
7 |
Servings |
INGREDIENTS
| 1/2 |
c |
Uncooked navy beans |
| 1 |
cn |
(10 3/4 ounces) chicken broth |
| 1 |
qt |
Water |
| 2 |
md |
Carrots, cut in small strips |
| 1/2 |
sm |
Head of cabbage, shredded |
| 1 |
md |
Potato, diced |
| 1 |
cn |
16 ounces unsalted tomatoes |
| 1 |
md |
Onion, sliced |
| 1 1/2 |
tb |
Olive oil |
| 1 |
|
Stalk celery, sliced diagonally |
| 1 |
|
Zucchini, sliced |
| 2 |
|
Cloves garlic, minced |
| 1/8 |
ts |
Pepper |
| 1/4 |
ts |
Lite Salt or less |
| 1/2 |
ts |
Basil leaves |
| 1/4 |
ts |
Marjoram leaves OR |
| 1/8 |
ts |
Ground marjoram |
| 2 |
tb |
Parsley, chopped |
| 1 |
cn |
(8 ounces) unsalted tomato sauce (optional) |
| 1/2 |
c |
Broken uncooked spaghetti |
INSTRUCTIONS
In a very large kettle (6-8 quart) add navy beans to chicken broth and
water. Cover and cook together for 1 hour. Add carrots, cabbage, potatoes
and tomatoes. Cook another 30 minutes. Saute onions in oil until
translucent. Add celery, zucchini, garlic, pepper, Lite Salt, basil and
marjoram. Continue to saute until tender. Add to beans and vegetable
mixture. Add parsley and tomato sauce. Cook 20 minutes. Add more water if
too thick. Add spaghetti and cook for 10 additional minutes.
NOTES : Sometimes I add fresh tomatoes instead of the canned tomatoes.
Also, I use my own chicken stock.
Recipe by: The New American Diet Cookbook Posted to MC-Recipe Digest V1
#634 by hister@juno.com (Iris E. Dunaway) on Jun 03, 1997
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