| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Lunch, Soup |
2 |
Servings |
INGREDIENTS
| 1/4 |
c |
Onion, diced |
| 2 |
|
Instant chicken broth and |
|
|
seasoning |
| 2 |
|
Cloves garlic, minced |
| 1 1/2 |
c |
Zucchini, thinly sliced |
| 1/2 |
c |
Carrot, thinly sliced |
| 1/2 |
c |
Tomato, chopped seeded |
| 1 |
t |
Fresh parsley, chopped |
| 1/4 |
t |
Dried basil |
| 1/8 |
t |
Pepper |
| 4 |
oz |
Canned kidney beans, drained |
| 1 |
c |
Elbow macaroni, cooked |
| 2 |
t |
Parmesan cheese, grated |
INSTRUCTIONS
In 1 1/2-quart nonstick saucepan combine onion, broth mix, and garlic;
cook, stirring occasionally, until onion is translucent. Add remaining
ingredients except kidney beans, macaroni, and cheese and stir to
combine; cover and cook over low heat, stirring occasionally, for
about 10 minutes. Add 2 cups water and bring to a boil. Reduce heat to
medium, cover, and cook until vegetables are soft, about 20 minutes.
Using a slotted spoon, remove about 1/2 cup vegetables from saucepan.
Puree in blender in two batches. Return to saucepan, add reserved
vegetables, kidney beans, and macaroni, and heat. Top each serving
with half of the cheese. NOTES : Each serving provides: 2 3/4 V, 1 P,
1 B, 20 C Recipe by: Weight Watchers Week Three Program Material
Posted to MC-Recipe Digest by "Karen M. Cottrell"
<karenc@astrid.seanet.com> on Mar 1, 1998
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”