| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains, Dairy | Soups, Lentils, Low-fat | 6 | Servings | |
INGREDIENTS
| 2 | ts | Vegetable oil |
| 2 | ts | Garlic; crushed |
| 1/2 | c | Onions; chopped |
| 1/3 | c | Carrots; chopped |
| 1/2 | c | Celery; chopped |
| 2 | c | Canned crushed tomatoes |
| 3 1/2 | c | Beef or chicken stock |
| 1 | ts | Dried oregano |
| 3 | c | Canned red kidney beans drained |
| 1/2 | c | Macaroni or small shell |
| Pasta | ||
| 3 | tb | Grated Parmesan cheese |
INSTRUCTIONS
NORMA WRENN In large nonstick saucepan sprayed with vegetable spray, heat oil; saute garlic, onions, carrots and celery for 5 minutes. Add tomatoes, stock, basil, oregano and 2 cups of beans. Mash remaining 1 cup of beans and add to soup. Simmer for 15 minutes, stirring occasionally. Add pasta and simmer for 5 to 8 minutes or just until pasta is done. Add cheese. Per serving: cal 250; prot 12g; fat-total 5g; sat 2g; carbo 40g; sod 1210mg; chol 6mg; fiber 9g. Source: Good Taste: Premier Issue Posted to MM-Recipes Digest V4 #249 by "Deborah Kühnen" <DEBKUHNEN@classic.msn.com> on Sep 19, 97
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